Zutaten für Thick Rich Gluten Free Dairy Free Roux White Sauce
- Non Hydrogenated Margarine
- Olive Oil
- Rice Flour
- Garbanzo Flour
- 1 tablespoon potato starch
- Gluten Free Chicken Stock
- 1/2 cup unsweetened rice milk
- Worcestershire Sauce
- Dried Basil
- Dried Oregano
- Garlic Powder
- Onion Powder
- Dried Dill
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Zubereitung von Thick Rich Gluten Free Dairy Free Roux White Sauce
- In a small bowl, whisk together 2 tablespoons gluten-free all-purpose flour, 1 tablespoon potato starch, and 1/4 teaspoon salt until thoroughly combined.
- In a heavy-bottomed saucepan, melt 2 tablespoons margarine and 1 tablespoon olive oil over medium heat.
- Gradually whisk the flour mixture into the melted margarine and oil until a smooth paste forms. Cook for 1-2 minutes, stirring constantly, to create a roux.
- Whisk in 1 1/2 cups chicken stock and 1/2 cup unsweetened rice milk. Stir continuously.
- Add 1/4 teaspoon black pepper (or other spices to taste) and 1/2 teaspoon Worcestershire sauce. Continue stirring.
- Bring the sauce to a gentle boil, stirring frequently, until it thickens to your desired consistency (about 5-7 minutes).
- If the sauce is too thick, add more rice milk, 1 tablespoon at a time, until you reach the desired consistency.
- If the sauce is too thin, whisk together 1 teaspoon gluten-free all-purpose flour and 1 teaspoon cold water to form a slurry. Gradually whisk this slurry into the sauce until thickened. Repeat if necessary.
- Remove from heat and serve immediately or let cool completely. Store leftovers in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
2g
Fat
9g
Carbs
6g
