Gluten-Free and Lactose-Free Béchamel
Basic recipe · Total time : 25 min · Prep : 10 min · Cook : 15 min · 6 servings
Allergens : Soy
Ingredients
For 6 servings
- 50 g 50 g cornstarch (or potato starch)
- 50 g 50 g lactose-free margarine (or half margarine, half olive oil)
- 37.5 cl 37.5 cl plain soy milk
- 37.5 cl 37.5 cl water
- 1 1 vegetable stock cube
- pepper
- nutmeg
Method
- 1.In a saucepan, start by mixing the margarine and cornstarch over low heat until you obtain a smooth, even roux.
- 2.Then gradually add the water + milk mixture, over higher heat. Crumble in the vegetable stock cube and keep whisking without stopping, until the sauce thickens.
- 3.Off the heat, add the pepper and nutmeg. Taste and adjust the seasoning. Only add salt if necessary, as the stock is already very salty.