White Sauce - 10 Ways (2024)

CHOOSE YOUR INGREDIENT

1. Cauliflower

2. Spelt flour

3. Raw nuts

4. Quinoa

5. Silken tofu

6. Milk

7. Coconut

8. Ricotta / soft cheese

9. White beans

10. Arrowroot

THE RECIPES

1 Cauliflower

Chop 1 whole cauliflower very fine and place into a large pot. Add 2 tablespoons olive oil, 1/4 cup (60 ml /2 fl oz) water and a little sea salt and white ground pepper. Cook for about 5 miinuteswith a lid to lightly steam the cauliflower until just cooked through. Drain off any liquid if necessary and pop into ahigh performanceblender like a Vitamix. Blend until smooth, creamy and silky. Use as required and thin down if necessary with your choice of milk ( almond, macadamia is great).

2Bechamel

Melt 40 g (1 1/2 oz) quality butter in a pot over a low heat then add 40 g (1 1/2 oz) white spelt flour and cook through lightly. Gradually add 2 cups (500 ml / 17 fl oz) hot milk stirring briskly with a whisk or wooden spoon until you achieve the result of a smooth and creamy white sauce. Season with a little sea salt, white pepper and nutmeg and use as required. If you happen to have ahigh speedblender, throw all the raw ingredients into it - turn the machine on and let it do its magic for 5 minutes until the mixture is hot thick and creamy.

3 Nuts ( macadamia + cashew)

Sauté 1leek until soft, combine into ahigh performanceblender with 80 g (2 3/4 oz) raw cashew or macadamia nuts and 500 ml (2 cups / 17 fl oz) almond milk + a little nutmeg and sea salt. Blend until smooth and creamy then use as required.

4 Quinoa

Combine 1/2 cup (50 g / 1 3/4 oz) rolled quinoa with 2 cups (500 ml / 17 fl oz) your choice of milk. Cook in a small pot over a low heat until thick and creamy. Pour into ahigh performanceblender and blend until creamy. Add aromatics such as nutmeg and season with a little sea salt.

5 Silken tofu

Combine 500 g (17 oz) silken tofu with 60 g (2 oz ) of raw cashew or macadamia nuts into ahigh speedblender. Blend until smooth and creamy and use as required.

6 Milk

Heat 2 cups (500 ml / 17 fl oz) of your choice of milk (dairy, rice, soy, nut) over a low heat along with 2 bay leaves, alittle choppedonion and a hint of nutmeg. Simmer for 5 minutes then strain into a clean pot. Make a slurry (wet paste) by combining 2 tablespoons rice flour, 1 teaspoon arrowroot or cornflour and a little extra milk. Pour the slurry into the milk, whisking briskly until thickened and smooth. Adjustconsitencyas required. Remove from the heat and whisk in 1 organic egg yolk for extra richness if desired.

7 Coconut

Combine 2 cups (500 ml / 17 fl oz) organic coconut milk with 80 - 100 g raw cashew nuts or macadamias into ahigh performanceblender. Blend until smooth and creamy and use as required. Season to taste.

8 Ricotta / soft cheese

Blend 500 g (17 oz) ricotta cheese with a splash of water until creamy. Adjust consistency by adding more water. Season with a little nutmeg, sea salt and whitepepperand use as required. Other soft cheeses make lovely white sauces such as buffalomozzarella,marscepone, quark and cottage cheese.

9 White beans

Combine 1 cup (200 g /7 oz) cooked whitecannelinibeanswith alittle pan roasted onion, a little sea salt, nutmeg and 1 cup (250 ml / 8 1/2 fl oz) almond milk. Blend until smooth and creamy. You can also add lightly steamed cauliflower or fennel and 2 tablespoons olive oil for a little flavour variation.

10 Arrowroot or Kuzu

Heat 2 cups (500 ml / 17 fl oz) of your choice of milk (dairy, rice, soy, nut) over a low heat along with 2 bay leaves, alittle choppedonion and a hint of nutmeg. Simmer for 5 minutes then strain into a clean pot. Make a slurry (wet paste) by combining 1tablespoon of arrowrootorkuzuand a little extra milk.Pour the slurry into the milk, whisking briskly until thickened and smooth. Adjustconsistency as required.

WHITE SAUCE AROMATICS

Aromatics and seasoning add that extra special touch to a white sauce thattakeit to the next level. I love to vary my flavours depending on what I'm cooking. Roasted fennel and leekisdelicious when combined with cauliflower white sauce in a fish pie - A little nutmeg and sea salt is all you need when combining ricotta into a silky smooth white sauce for lasagne.

Nutmeg

Bayleaf

Leek

Mustard

Peppercorns

Onion

Clove

Roasted garlic

Fennel

Parmesan Cheese

Sea Salt

White peppercorns

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