Gluten-Free Bechamel Sauce
Published by Stewart, Tabori & Chang
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.
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
Five Ingredients or LessYes
Taste and Texturecreamy, savory
Type of Dishsauces
- 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