I have been doing a little research on making white sauce.
It's not any harder than making gravy!
For gravy on Thanksgiving, I have used the technique set forth by
"GlutenFreeGirl," here.
I used her proportions of
1/4 cup butter,
1/4 cup sweet rice flour, and
2 cups of turkey stock.
I don't like my gravy too light in color, so I add Gravy Master to this.
(I understand that Gravy Master is GF.)
What do you do when you need
a "can of condensed cream of mushroom soup" for a recipe?
Those certainly are not gluten free, for the most part.
This week I made a dish that called for just that.
I did it this way:
I melted 2 Tbs of butter in a saucepan.
I stirred in 4 Tbs of rice flour.
I let it cook a while, stirring often,
until it started looking light tan in color.
(It's my understanding that this will
improve the flavor over uncooked flour.)
Then I took a 12-oz can of lowfat (2%) evaporated milk.
I -very slowly- mixed in 8-10 oz of this, stirring constantly.
(I did have a few lumps, but I smooshed them out with a spoon.
Next time I will use a wire whisk!)
I finally added 1/2 tsp of salt.
(You may decide to add more, to taste.)
My recipe called for "cream of mushroom soup."
I could have taken a can or jar of sliced mushrooms
and stirred it into the white sauce concoction, above.
Since it was all getting mixed together, anyway,
I just put it in with the rest of my ingredients.
If you need a cheese sauce, you can stir 4 oz of shredded cheese into this mix,
along with some paprika and a pinch of dry mustard, if desired.
If you want a thinner sauce, not the condensed soup version,
just add more liquid.
Not too difficult!
Give it a try!
