Béchamel sauce sounds like something all fancy-schmancy that you might never have reason to use, but really it's just the French word for "white sauce" - and an important ingredient in many French recipes.
And you just MIGHT have reason to use it, even if you don't do any "French" type cooking. In scalloped potatoes, or white lasagna, or creamed peas and new potatoes, or Moussaka, or creamed spinach. You'd be surprised.
You might also be surprised how easy it is...
Vegan Béchamel
2 Tbs. vegan margarine (I prefer Earth Balance)
2 Tbs. white flour
1 1/4 Cups UNSWEETENED plant milk of your choice
1 pinch nutmeg
1 pinch salt
In your trusty cast-iron pan, melt the margarine on medium heat.
1 pinch salt
In your trusty cast-iron pan, melt the margarine on medium heat.
Add the flour and whisk to form a "roux". (What is a "roux"? It's a paste of flour and fat that you can cook a little or a lot, depending on the color you want your finished sauce.)
Whisk over medium until the roux darkens to just BARELY golden-tan, or just a few minutes.Add the milk slowly, whisking as you go, making sure there are no lumps.
Whisk until all the milk is incorporated, then add the nutmeg and salt to taste. You just need the tiniest bit of nutmeg.
Remove from heat after the sauce has simmered and thickened into a smooth gravy-like sauce.
Remove from heat after the sauce has simmered and thickened into a smooth gravy-like sauce.
2 comments:
MMMMMMMMMMM!
try a saffron version this it is an amazing golden colour that really smells divine and uses a fractional amount of an expensive but worth it spice. soak the saffron in s little ot of lemon juice before adding along with the plant milk
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