Onion Bechamel Sauce
Source of Recipe
Chef R.W. Miller
List of Ingredients
4 tbls vegan margarine or light oil (sunflower, ect)
3 medium onions, sliced into half moons
1 tsp salt
4 tbls unbleached flower
2 1/2 to 3 cups hot (but not boiling) unflavored soy milk, regular or lite
salt and white pepper to taste
1/2 tsp dried tarragonRecipe
Het the margarine or oil in a large, heavy skillet over low heat. Add the
onions and sprinkle with the salt. Saute for about thirty mins, stirring
occasionally. Onions should be soft but not browned. Add the flour and
cook for 1 min. stirring constantly. Slowley pour in the soy milk, whisking
continuously until the sauce is smooth and thick. Cover partiallu and cook
for another fifteen mins., stirring occasionally. Be careful not to let the
sauce ascorch. Remove from the heat and season with salt and pepper to
taste, add the tarragon. Serve as is, or cool slightly, then puree the
sauce in a blender or food processor for an even smother sauce.
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