A creamy, smooth béchamel sauce, the classic base for lasagna, moussaka, vegetable gratin and soufflé Pareve version: Unsweetened soy milk and Canola oil.
Melt the canola oil in a pot over medium heat, add the flour and stir 1–2 minutes, until a smooth roux forms and starts to bubble.
StovePot
2
Gradually add the unsweetened soy milk, whisking constantly. Add the bay leaf and cook 5–7 minutes, until the sauce is thick and coats the back of a spoon.
StoveWhisk
💡Add the unsweetened soy milk slowly, whisking constantly, so no lumps form. For lasagna, the common ratio is about 7 g flour per 100 ml unsweetened soy milk (4 tablespoons flour to 2 cups): more flour gives a thick béchamel, for moussaka; less flour gives a soft béchamel, for a sauce.
3
Season with salt, Nutmeg and White pepper.
4
Remove the bay leaf.
213calories
6 gprotein
15 gcarbs
14 gfat
● protein 11%● carbs 29%● fat 60%
Per serving (153 g), of 4 servings
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
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