GF Bechamel (Creamy White) Sauce

A GF alternative to the a must-know, go-to mother sauce. You can easily turn this into a mornay or other cheesy sauce, or use as the base for homemade GF cream soups

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Poke the cloves into the lower part of the domed side of the onion and place into saucepan with bay leaves and milk

Step 2

Heat the milk, salt, and aromatics on medium low to a simmer, making sure not to boil over

Step 3

In another pan, melt the butter and wisk in flour until smooth. Allow to cook over medoum-low heat for about 5 minutes, to a pale tan color

Step 4

Once the roux is finished, remove the onion, cloves, and bay leaves from the milk. Pour the hot milk into the roux slowly, while whisking constantly, about 1 cup at a time. Once all milk is added, continue to whisk constantly over medium heat as the sauce comes to a boil. Continue to whisk lightly, but continuously for 7-10 minutes as the sauce thickens

Step 5

To make sure the sauce is thickened enough, dip the back of a clean spooning the sauce, then drag your finger across the back of the dipped spoon. If the sauce starts to run, it needs more time. If it stays still, it is ready to be pulled from the heat

Step 6

Once sauce is done, pour through a fine mesh strainer, working it through with a which or rubber spatula. The sauce will be gluey in appearance. Discard the lumps left in the strainer, then scrape all the sauce left on the bottom dome of the strainer, into the pot

Step 7

Season with freshly grated nutmeg and serve, or cool and store