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Author Notes: This is a white sauce made on besan (chickpea flour), soy milk and oil. That's right: no (cow's) milk, no gluten. We prefer this to the 'real' one and use it in any dish that calls for a white sauce.
The instructions are detailed for people who aren't comfortable with making white sauce. —The home cook
Makes about 600 ml
- 1/4 cup good olive oil
- 1/4 cup besan (chickpea flour)
- 500-600 milliliters soy milk (less for a very thick sauce)
- 1 teaspoon dijon mustard
- Heat the oil in 1 litre saucepan and add the besan, stirring like crazy. A fork is a good thing to use for this. The mixture should very quickly come together to form a granular mess.
- VERY SLOWLY add the milk, stirring and stirring the whole time. Just drizzle in a bit and stir, stir some more, then drizzle in a bit more and keep stirring. The idea is to never have too much free liquid at a time. Use a fork to stir it until the mixture thins out enough to look like white sauce and then you can use a small whisk.
- Keep the sauce at a simmer, and keep adding the milk and stirring, now with the whisk. DO NOT LET THE SAUCE BOIL.
- Stop when you have the volume and consistency you want. It is technically 'ready' when you can dip a wooden spoon in and it doesn't just drip off straight away.
- This recipe was entered in the contest for Your Best Recipe with Chickpeas