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Roux/White Sauce




Source of Recipe


Big Fat Momma


Recipe Introduction


I'm staying away from wheat, but wanted a nice white sauce. All the others I have seen were thin or too sweet. This one is rich, creamy, and has a great flavor. Replaces white sauce in casseroles and tetrazzinis. Can be used as a base for cream of mushroom soup, too. Add spices you want to create the flavor you need. All spices listed are optional--I use this as the sauce for my chicken and rice bake.


List of Ingredients




Gluten-Free Roux/White Sauce



2 tablespoons non-hydrogenated margarine
1-2 tablespoon olive oil
2 tablespoons extra-fine rice flour (see note)
2 tablespoons garbanzo flour (chickpea, gram)
1 teaspoon potato starch
1 1/4 cups gluten-free chicken stock
1 1/4 cups rice milk
1 teaspoon Worcestershire sauce
1/2 teaspoon dried basil (optional)
1/2 teaspoon dried oregano (optional)
1/4 teaspoon garlic powder (optional)
1/4 teaspoon onion powder (optional)
1/4 teaspoon dried dill (optional)

Recipe





In a small bowl, mix flours and potato starch with a fork until mixed together.

In a heavy-bottomed saucepan, melt margarine with oil over medium heat.

Whisk flour mixture into oil/butter mixture until it forms a paste.

Whisk in chicken stock and rice milk.

Add spices and Worcestershire.

Bring to a boil, stirring occasionally, until thick.

If too thick, add more rice milk.

If too thin, mix 1 tsp of (the garbanzo flour thickens better, but has a stronger taste) more flour with 1 T of cold water, and then stir into the sauce.
Repeat if necessary.