- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 8 Times
Classic bechamel sauce starts by making a roux and gradually adding milk, whisking all the time to avoid lumps. However, if you have some gluten-free roux prepared, simply whisk into the boiling milk.
- 2½ cups milk
- Few slices of carrot and onion
- 3 black peppercorns
- Sprig of thyme
- 4 parsley stalks
- ½ stick (2oz) butter
- 2½ tablespoons cornstarch
- ¼ cup (1oz) rice flour
- Salt and freshly ground black pepper
Put the milk into a saucepan with the carrot, onion, peppercorns, thyme, and parsley. Bring to a boil, simmer for 4-5 minutes, remove from the heat and cool. Strain the vegetables.
Melt the butter in a saucepan and stir in the cornstarch and rice flour. Combine the mixture with a wooden spoon and cook for 2 minutes over a low heat. Pour in the milk, whisking continuously, and allow to thicken. Taste for seasoning and adjust if necessary.
For a thinner sauce, add a little extra milk until you achieve the required consistency.
© 2005 Darina Allen Kearney and Rosemary Kearney
Nutritional information is based on 12 servings and includes 1/2 teaspoon of added salt.
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