From the kitchen
Rice Milk Béchamel Sauce
A classic white sauce built from an olive oil roux and savory-seasoned rice milk.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 3 tbsp Olive Oil
- 3 tbsp Flour
- 2 cups Rice Milk, warmed
- 1/4 tsp Ground Nutmeg
- Salt and White Pepper, to taste
Method
- Heat the olive oil in a saucepan over medium-low heat.
- Whisk in the flour and cook, stirring constantly, for 2 minutes.
- Gradually whisk in the warmed rice milk, a little at a time, whisking constantly to prevent lumps.
- Cook over low heat, stirring often, until thickened enough to coat the back of a spoon, 5 to 7 minutes.
- Season with nutmeg, salt, and white pepper.
Kitchen note
The roux is absolutely non-negotiable with rice milk, its near-zero fat content means there is nothing else in this sauce that could ever thicken it without the flour doing the work.
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