Basic White Sauce
This is a “must have” in your Improvisational Gourmet repertoire. I learned this as “white sauce,” but later learned it is also called “béchamel.”.
This sauce can be drizzled over any dish, calm down something a bit spicy for a nice contrast, be used as a cream sauce, and more!
Basic White Sauce
Author: Improvisational Gourmet
Prep time:
Cook time:
Total time:
Serves: 1 cup
This is a "must have" in your Improvisational Gourmet repertoire. It has been modified from my 9th-grade Home Economics class to a microwaveable version.
Ingredients
- 2T vegan butter (or substitute oil of choice)
- 2T Wondra Flour
- 1 c cold plant-based milk
Instructions
- Melt butter in a 2 qt. microwaveable dish on high for 30 seconds or until melted.
- Add flour and whisk into a paste.
- Continue stirring with a whisk while adding cold plant-based milk.
- Microwave on high for 1 minute. Wisk again.
- Microwave on high for another 1 minute. Whisk again until smooth (it should be
- fairly thick by now).
- At this time, you can add any other such as vegan cheese, vegetables, vegan deli meat, or tomato soup, and microwave on high for another 30 seconds -1 minute.
- As you double and triple the recipe to make the desired quantity, you can increase the initial microwave time by 30sec-1minute, but keep the stirring intervals no longer than one minute.
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