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Joe's Béchamel Sauce

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

From Joe Barkson, Chef at Worldwide Recipes

List of Ingredients

3 cups (750 ml) coconut or almond milk (unsweetened and unflavoured)
6 Tbs (90 ml) cf margarine
6 Tbs (90 ml) potato flakes or another preferred gf flour
Salt and freshly ground white pepper to taste


Recipe

Gently heat the milk over a low flame but do not boil.

While the milk is heating put the margarine into a sauce pot and slowly melt over low heat.

When the margarine is melted whisk in the flour gradually to avoid lumps and gently cook this roux.

Using a wire whisk, very slowly begin to pour the hot milk into the roux a little at a time.

Avoid lumps by going very slowly.

When all the milk has been added, add the seasoning, turn the heat very low and cook for 20 minutes.

When finished allow to cool somewhat before using in the lasagna recipe. (Recipe filed under Italian and Pasta.)