VF - White Sauce

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* Exported from MasterCook *

 

White Sauce

 

Recipe By :Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons soy oil

2 tablespoons all-purpose flour

1 1/4 cups soy milk

salt and freshly ground black pepper

freshly grated nutmeg

 

Heat the oil a little and add the flour. Stir over a gentle heat for a moment

or two, but don't let the flour brown.

 

Add a third of the milk, stir until thickened, then add another third, stir

again until thickened, then add the rest and stir again until smooth. The sauce

will get thicker as it cooks, and you can always add more soy milk after cooking

if necessary.

 

Stir the sauce until it is smooth, then leave it over a very gentle heat for 10

minutes, to cook the flour. Add more soy milk if necessary and season to taste.

 

Variations:

 

Parsley Sauce

Stir 1-2 tablespoons chopped fresh parsley into the sauce just before serving.

 

Bechamel Sauce

For this delicately flavored white sauce, you first flavor the milk by heating

it in a pan with a small piece of peeled raw onion, a piece os scraped carrot, a

celery stick if you have one, a bay leaf, and a few parsley stalks and sprigs of

thyme, if available. Bring to a boil, then remove from the heat, cover and

leave for at least 15 minutes, for the flavors to infuse. Then strain, discard

the vegetables and herbs and use the milk to make a sauce as described above.

 

Source:

" Vegan Feasts "

Copyright:

" Rose Elliot 1997 "

 

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Per Serving (excluding unknown items): 39 Calories; 1g Fat (32.9% calories from

fat); 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 9mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fat; 0 Other

Carbohydrates.

 

NOTES : Soy milk can be used instead of cow's milk to make a particularly creamy

and delicious white sauce. The quantity of soy milk used depends on how thick

you want the sauce - just add enough milk to make it the thickness you want.

Nutr. Assoc. : 0 0 0 0 0