Béchamel sauce
Serves: about 3 cups
* you can use the same amount of unsweetened soy milk instead, if you prefer.
  • 2¾ cups skim milk*
  • 3 Tbsp regular smart balance
  • ⅓ cup whole wheat pastry flour
  • ¼ tsp salt
  • pinch of nutmeg
  • fresh ground pepper
  1. Place milk in a glass measuring cup and place in microwave oven on high for 2 minutes and set aside.
  2. In a medium heavy-bottomed saucepan, melt the smart balance over medium heat. Add the whole wheat pastry flour and whisk briskly for a few seconds to form a paste.
  3. Slowly add the hot milk to the flour mixture, a little bit at a time, while continuing to whisk until evenly combined and smooth, each time before adding more milk (so you will not get lumps or “grumeaux”), keep at it until all the milk has been poured in (it will be very thin and liquid-y at this point, and that’s OK! it will thicken as it continues to cook). You can stop stirring at this point.
  4. Add the salt and nutmeg and continue to cook until it comes to a boil and the sauce thickens and coats the back of a spoon, about 8-10 minutes.
Recipe by Cuisinicity at https://cuisinicity.com/bechamel-sauce/