Béchamel is a basic cream sauce used in French cuisine that is typically prepared by making a roux by whisking butter and flour together over low heat and then adding milk or heavy cream, salt and pepper. Some traditional recipes will also sauté a combination of onions, carrots and celery before adding the butter, flour and milk, while others just use the sauce as is as a simple savory cream sauce for serving with vegetables, fish, meat and grain dishes. This dairy-free version is incredibly versatile and can be dressed up with spices, herbs, or vegetables.
Makes 2 cups
Prep Time: 10 minutes
Cook Time: 7 minutes
Ingredients:
- ¼ cup olive or canola oil
- 2 T. white flour
- 2 ½ cups unsweetened soymilk, (use a brand that uses a thickening agent, such as Silk)
- Salt and Pepper, to taste
Preparation:
1. In a small saucepan over low heat, heat the oil. Add the flour, stirring constantly with a wire whisk for 1-2 minutes, or until the flour smells slighly toasted but is not burning.
2. Whisking constantly, add the soymilk, carefully pouring down the side of the saucepan. The sauce will sizzle and bubble slightly, and it is important to continue to vigorously stir at this point to prevent your sauce from forming clumps of flour or burning. (If this should happen, simply pour your sauce through a fine sieve or strainer before serving.)
3. Cook until desired thickness, and salt and pepper to taste. Serve hot. (This sauce is best served right after it is made.)
