Sad story: I love dairy, but it doesn’t really like me that much. Can you relate?
I’ve accepted this truth and learnt my personal tolerance level and how far I can push it before triggering symptoms. Mercifully, I’ve found in my experiments that butter is A-OK (PHEW!!!) and I know many other people do ok with the delight of butter, even when the rest of dairy is off the menu. This could be due to the relatively small quantities of butter consumed per meal (compared with cheese or milk for example) and/or that butter is very low in lactose.
And so lately I’ve been playing around with a version of ‘white’ sauce, which contains butter, but no other dairy! And I’ve been sooo delighted to discover that it’s good… like really good!
It’s also Gluten Free.
So here it is, my gift to you: Low dairy ‘white’ sauce (mine goes a bit yellow because of the colour of my stock)
Serves 2-4 (depends if you like a drizzle or prefer your food to swim… you’ll see by the photo I prefer the latter!)
- 1-4 garlic cloves, crushed/finely chopped
- 30g butter
- 1 tsp dried dill (optional)
- 30g brown rice flour (or other flour)
- 200ml veggie stock – the good stuff
- 300ml almond milk – unsweetened
- Cracked black pepper
- Simmer garlic in butter over low/medium heat for a few mins until butter is simmering and smells yum
- Add dill if using
- Add flour and whisk to form a paste, keep stirring so it doesn’t burn
- Mix stock and almond milk together in a jug (note: I find it works best if you make the stock hot, then add the almond milk, especially if the almond milk has been in the fridge)
- Slowly add the stock mix to the pan, while whisking constantly
- Bring to a very gentle simmer, or just until the sauce thickens. Do not boil. Keep whisking to avoid lumps
- Add a generous crack of black pepper (you shouldn’t need salt unless your stock is a bit weak)
- Pour over your dish of choice – my favourite is pan fried salmon with steamed veg