Gluten-Free 'Ulu Bechamel Sauce
A gluten-free take on this classic, creamy sauce. This quick and easy recipe is one of the mother sauces of French cuisine. Serve with the pasta of your choice!
1 tbsp breadfruit flour
1 tbsp butter
5 oz. milk (warmed)
Salt and pepper - to taste
In a sauce pot, melt the butter and then add in the flour to create a roux.
In the microwave or a separate sauce pan warm the milk.
Cook the roux until it bubbles slightly but does not brown (around 1-2 minutes).
Add in warm milk little by little so that the roux can combine well with the milk and not break the sauce. Allow to simmer on medium heat until it begins to thicken. Continue to stir the sauce so as to keep it from browning or sticking to the bottom.
Once thickened (about 2-3 minutes) season to taste and then set aside and place in a container to be served immediately.
If reserving, allow to cool at room temp while stirring every now and then so a skin doesn't form, then place in the fridge.