Gourmet White Sauce
Yield:: 1 cup
This all-purpose white sauce is lower in fat than dairy-based white sauces but just as versatile. Nutritional yeast flakes add a rich, subtle flavor. Serve it over vegetables or try blending it with cooked vegetables to make an interesting sauce for grains, pasta, tempeh, or tofu.
- 1 Tablespoon canola oil
- 2½ Tablespoons whole wheat pastry flour
- 1 cup low-fat, nondairy milk
- 1 teaspoon Red Star Vegetarian Support Formula nutritional yeast flakes
- salt and ground black or white pepper, to taste
- tiny pinch of ground nutmeg
- Place the oil in a 1-quart saucepan, and heat it over low. Stir in the flour to make a thick paste. Cook, stirring constantly, for 1 minute.
- Remove the saucepan from the heat. Gradually whisk in the milk until the sauce is very smooth. Work slowly, stirring constantly, to avoid lumps. Then whisk in the nutritional yeast flakes.
- Cook the sauce over medium heat, stirring almost constantly with a wooden spoon or wire whisk, until it is thickened. Season with salt, pepper, and nutmeg, to taste.
- The Cook's Secrets:
- For a thicker white sauce, increase the flour to 3 or 3½ tablespoons.
Serving size: ¼ cup Calories: 70 Fat: 3 gm Carbohydrates: 7 gm Protein: 2 gm