White Sauce - 10 Ways

THE RECIPES

1  Cauliflower

Chop 1 whole cauliflower very fine and place into a large pot.  Add 2 tablespoons olive oil, 1/4 cup (60 ml /2  fl oz) water and a little sea salt and white ground pepper.  Cook for about 5  miinutes with a lid to lightly steam the cauliflower until just cooked through. Drain off any liquid if necessary and pop into a high performance blender like a Vitamix.  Blend until smooth, creamy and silky.  Use as required and thin down if necessary with your choice of milk ( almond, macadamia is great).

2 Bechamel

Melt 40 g (1 1/2 oz) quality butter in a pot over a low heat then add 40 g (1  1/2 oz) white spelt flour and cook through lightly. Gradually add 2 cups (500 ml / 17  fl oz) hot milk stirring briskly with a whisk or wooden spoon until you achieve the result of a smooth and creamy white sauce. Season with a little sea salt, white pepper and nutmeg and use as required. If you happen to have a high speed blender, throw all the raw ingredients into it - turn the machine on and let it do its magic for 5 minutes until the mixture is hot thick and creamy.

3 Nuts ( macadamia + cashew)

Sauté 1 leek until soft, combine into a high performance blender with 80 g (2  3/4  oz) raw cashew or macadamia nuts and 500 ml (2 cups / 17  fl oz)  almond milk + a little nutmeg and sea salt. Blend until smooth and creamy then use as required.

4 Quinoa

Combine 1/2 cup (50 g / 1  3/4 oz) rolled quinoa with 2 cups (500 ml / 17  fl oz) your choice of milk. Cook in a small pot over a low heat until thick and creamy. Pour into a high performance blender and blend until creamy. Add aromatics such as nutmeg and season with a little sea salt.

5 Silken tofu

Combine 500 g (17  oz) silken tofu with 60 g (2 oz ) of raw cashew or macadamia nuts into a high speed blender. Blend until smooth and creamy and use as required.

6 Milk

Heat 2 cups (500 ml / 17 fl oz) of your choice of milk (dairy, rice, soy, nut) over a low heat along with 2 bay leaves, a little chopped onion and a hint of nutmeg. Simmer for 5 minutes then strain into a clean pot. Make a slurry (wet paste) by combining 2 tablespoons rice flour, 1 teaspoon arrowroot or cornflour and a little extra milk.  Pour the slurry into the milk, whisking briskly until thickened and smooth. Adjust consitency as required. Remove from the heat and whisk in 1 organic egg yolk for extra richness if desired.

7 Coconut

Combine 2 cups (500 ml / 17 fl oz) organic coconut milk with 80 - 100 g raw cashew nuts or macadamias into a high performance blender.  Blend until smooth and creamy and use as required. Season to taste.

8 Ricotta / soft cheese

Blend 500 g (17 oz) ricotta cheese with a splash of water until creamy.  Adjust consistency by adding more water. Season with a little nutmeg, sea salt and white pepper and use as required. Other soft cheeses make lovely white sauces such as buffalo mozzarella, marscepone, quark and cottage cheese.

9 White beans

Combine 1 cup (200 g /7 oz) cooked white cannelini beans with  a little pan roasted onion, a little sea salt, nutmeg and 1 cup (250 ml / 8 1/2 fl oz) almond milk. Blend until smooth and creamy.  You can also add lightly steamed cauliflower or fennel and 2 tablespoons olive oil for a little flavour variation.

10 Arrowroot or  Kuzu

Heat 2 cups (500 ml / 17 fl oz) of your choice of milk (dairy, rice, soy, nut) over a low heat along with 2 bay leaves, a little chopped onion and a hint of nutmeg. Simmer for 5 minutes then strain into a clean pot. Make a slurry (wet paste) by combining 1 tablespoon of arrowroot or kuzu and a little extra milk. Pour the slurry into the milk, whisking briskly until thickened and smooth. Adjust consistency as required.