I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 292/524 (from Julie's count)...but really 659

Thursday, February 18, 2010

VEGAN SAUCE BÉCHAMEL/SAUCE VELOUTÉ

[White Sauce]

There was a dinner at Church last night - and I usually try to create a vegan version of whatever they're serving - the menu was for Sloppy Joes (called BBQ up here) and a hashbrown potato casserole and coleslaw - all easy enough to veganize - so I used Julia's recipe for SAUCE BÉCHAMEL (recipe here) for the base for my little casserole...

Cook your flour and vegan butter together over low heat for 2 minutes - stirring slowly without browning...

...until the flour and vegan butter froth together...

...add your soy milk - which you have heated almost to the boiling point - that way Julia says - you shouldn't get any lumps...

...set over medium high heat and stir with a wire whisk until the sauce comes to a boil...

...boil for one minute stirring constantly...

...remove from heat and stir in salt and white pepper...

...This made the perfect base for my little casserole - you know the one with hashbrowns, onions, vegan cheese and cornflakes on top - it was very good...

Substitutions:
Earth Balance for butter
Soymilk (homemade) for the milk

Recipe here: Mastering the Art of French Cooking

p. 57

4 comments:

  1. This sounds so good!My son and I were just talking about needing to learn how to make this for mac and cheese. I'm hungry now....

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  2. Looks perfect. I see you are using white pepper. I must get some for white foods, too. MOM

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  3. There is no doubt that sauce made by the roux method is nicer than thickened with cornflour (starch). On the rare (ahem) occasions mine goes lumpy I blitz it with my hand held - stick - blender. It makes it really glossy and smooth.

    I'm just off to watch an episode of Columbo and make the week's bread.

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