...this is kinda funny because I'm 350 recipes in and what I've done and not done are harder to manage now...
...I opened the book to page 85 and looked (glanced might be a better word) at the Sauce Choron recipe and got started...I brought up this blog and found the recipe for the bechamel and proceeded...
...but I misread the Béarnaise as Béchamel...so this is not a new recipe...but one I've already done...haha...
...first of all...you'll need to make the
VEGAN SAUCE BÉCHAMEL/SAUCE VELOUTÉ...it's just a simple white sauce...
...and then all you do is add a couple of spoonfuls of tomato paste...
...poured over vegan chick'n seitan...all of the particulars for that are
over at Affectioknit...
...perfectly smooth and very pretty...
...and I was kind of surprised at how good this simple 'gravy' was...slightly sweet and very flavorful...
Substitutions:
...just vegan butter and vegan milk from the VEGAN SAUCE BÉCHAMEL
Mastering the Art of French Cooking (p. 85)
Yum! Funny that you get confused, haha.
ReplyDeleteLove, K