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Karina's Cheesy Uncheese Sauce




Source of Recipe


Karina (Gluten Free Goddess)


Recipe Introduction


Recipe and text by Karina Allrich 2007 All rights reserved.




List of Ingredients




4 tablespoons light olive oil
5 tablespoons sweet rice flour (or all-purpose gluten-free flour)
2 1/2 cups unsweetened plain rice milk (warm or room temperature is best)
2 rounded tablespoons nutritional yeast
1/2 teaspoon sea salt, or more, to taste
1/2 teaspoon gluten-free honey mustard, or to taste
1 tablespoon golden balsamic vinegar, rice vinegar, or lemon juice to
taste
1/4 teaspoon nutmeg
1/2 teaspoon paprika, or turmeric, for color
A splash of white wine- or dry sherry, to taste (may omit but it
really adds to the complexity)


Recipe



In a saucepan, heat the olive oil over medium heat, and stir in the rice flour (I like to use a whisk to do this).

Cook and stir the flour for about 30 seconds- it will make thick paste- and continue stirring to cook the raw flour taste out of it.

Slowly add in the rice milk, whisking to blend the flour paste and rice milk.

Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the nutritional yeast, sea salt, mustard, vinegar, nutmeg, paprika, sherry or wine, and whisk to blend.

Continue heating and stirring the sauce over gentle heat for about five to ten minutes. Taste test. Does it need a hint more salt? Vinegar? Spice? Wine?

Remove from heat and use on pasta, rice, potatoes, vegetables or casserole fillings.

Makes about three cups sauce.

Karina's Notes: Use your favorite plain milk sub. I tried Van's DariFree once and it was too vanilla-sweet.

I added the salt and vinegar to my basic sauce recipe because, to me, it helps replicate the flavor found in Parmesan. I'm allergic to lemon, but lemon juice would work also.

As for the mustard, I'm allergic to it, but I included it because I've always found that a dab of mustard really livens up a white or cheese sauce. If you're sensitive to mustard, leave it out and don't worry, it will still taste good.