Went I first went on my anti candida diet removing dairy wasn’t too hard for me as I already enjoyed soya milk and my parents had a health food shop so I grew up knowing about alternative products. However one of the things I missed most was eating cheesy leeks with my roast on a Sunday so time for a Dairy FREE white sauce creation!
Being able to make a non dairy white sauce opens the door to lots of new recipes. I have two versions one uses goats milk and one soya, depending on your fussy food requirements you can have a play.
I make white sauce the traditional way making a roux first then adding the liquid until you get the right consistency for the sauce so I don’t tend to weigh things out, however this is what you should need.
|White sauce soya milk version:
|White sauce goats milk:
Dairy FREE white sauce Recipe steps:
- In a non stick saucepan melt the fat, then with a wooden spoon mix in the corn flour until in a paste. Cook this through for a few stirs so that it starts to cook the roux.
- Slowly add in the milk a little at a time, whisking as you go so that the roux combines with the milk. Continue this process until all the milk is added.
- Bring the mixture to boiling point, continuing to whisk at all times.
- Turn the heat down so the mixture is bubbling nicely and whisk until it reaches desired consistency.
What if the white sauce goes wrong?
As any regular cook knows white sauce can go wrong: too thick, too watery, lumpy. However if it’s not too much of a disaster it is fixable:
- White sauce does not thicken – it can be that the sauce has not cooked for long enough, or there is too much milk and not enough roux. In a small bowl mix a small amount of corn flour with milk so it dissolves and whisk quickly into the mixture. Cook this through whisking at all times, you might have to repeat this a few times to get the thickness right.
- White sauce too thick – Taste the mixture does it taste too floury? If not just add some extra milk and whisk in a small amount at a time to get the right consistency. If it does taste of flour then I suggest adding a small amount of fat (half a teaspoon) whisk this in then add extra milk as required.
- White sauce tastes of flour – This can come from the roux not being cooked through at the start of bringing the mixture to boiling point too fast so the flour does not have long enough to cook. On low heat keep cooking the mixture through and whisking at all times, if it thickens too much then and a little milk (whisking after any additions).
- Lumpy white sauce -Check the bottom of the pan if its burnt then start again, if there are a few small lumps then you should be able to whisk them out with a good whisking session. If not get a sieve and push the white sauce through the sieve and push out any lumps, add back to the pan and heat through again.
Good luck making the dairy FREE white sauce, once mastered a white sauce can lead to many tasty recipes.