When writing about the brown sauce I promised to tell you later about the other mother sauce my mum makes, the white sauce. Just like the brown one, this is really simple but can be used as a base for many other sauces. While I tend to associate the brown sauce with winter, the white one is much more summery. It crowns many of those seasonal delights of springtime: new potatoes, asparagus, fireweed and dandelion leaves or artichoke but can also be used for seitan steaks or in lasagna. French cuisine calls it béchamel.
- 3 tablespoons wheat flour
- 2 tablespoons margarine (of good quality!)
- 5 dl soy milk (I find this works better than oat milk but that's naturally only a matter of taste)
- white pepper
- herb salt
Melt the margarine in a sauce pot. Sift in the flour, stirring all the time so it won't get clumpy. Add the milk as a thin strip, stirring all the time. Spice up. The sauce is ready after it has thickened up.
For asparagus and dandelion I like to add some mayonnaise and a teaspoon of vinegar. Dill, garlic and blue-type soy cheese also fit here just perfectly.
Nutritional values / 5 dl:
energy 469 kcal
fat 32 g
protein 24 g
carbohydrates 25 g
fiber 1 g