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Gluten-Free Bechamel Sauce

Updated February 23, 2016
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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.

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Taste and Texturecreamy, savory

Type of Dishsauces

Ingredients

  • 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

Instructions

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.

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