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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
cup good olive oil
cup besan (chickpea flour)
milliliters soy milk (less for a very thick sauce)
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