I have to confess, I love a good creamy sauce. Béchamel has been a favorite of mine since childhood, bringing me straight back to memories of cold Cornish evenings. On Dad's day off we'd take walks for miles on the cold coastal path then come home to cosy family dinner and fire. We grew up eating this on everything from baked potatoes to fish to vegetables. It's Magic.
A good Béchamel can be used in Lasagnes, Scalloped Potatoes, Pasta Casseroles etc. It's an excellent recipe to keep in your back pocket.
Several years back I developed this coconut-milk based version, not totally free from dairy due to the butter in the rue base, but lighter on the tummy nonetheless. Mustard and the option to add cheese give this sauce such rich layers of flavor. Let me know what you use it for!
Ingredients:
1/4 c grass fed butter
2 Tbsp olive oil (this keeps the butter from burning as it melts)
4 Tbsp flour (you can use a gluten free flour blend here to make the recipe GF)
1 can *light* coconut milk
1 can *full fat* coconut milk
2 Tbsp dijon mustard
1/2 tsp sea salt
1/4 tsp cracked black pepper
Optional: 1.5 cups grated cheddar cheese
Method:
1. In a medium sized saucepan melt the butter and oil on medium heat.
2. Once melted, whisk in the flour and cook (stirring continuously) for 2 mins.
3. Whisk in the coconut milk, one can at a time. The sauce will start to thicken! Make sure to whisk continuously. Once you've added the milk it will thicken quite quickly. No need to cook for much longer.
4. Finally, remove from the heat and add in the mustard, salt, and cheese- if using.
Serve over vegetables or in any recipe the at calls for Béchamel sauce.
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