Soups & Sauces
White Sauce
Ingredients
4 oz dairy free butter or spread (120 g)
4 oz wheat/gluten free plain flour (120 g)
Approximately 1 ½ pints of goat’s milk
Salt & white pepper
Method
Place pan over a low heat and melt the butter.
Then add the flour to the melted butter and mix together very fast with a wooden spoon, until the mixture forms dough, trying to mix out any lumps which may appear.
Gradually add milk and stir continuously adding milk all the time, until the sauce has reached the consistency required.
Some flours will absorb more liquid than others so the precise amount of milk required may vary.
You don’t want the sauce to be too thick – a nice runny consistency is best.
Taste and add salt to mixture as required.
This can then be used straight away or it can be frozen in freezer proof tubs or bags after cooling.
Cheese Sauce
Ingredients
Grated hard goat’s cheese – (quantity depends on taste)
Method
Follow the recipe for white sauce. Once the sauce is cooked, add your grated cheese, and stir until the cheese has thoroughly dissolved.