Guest guest Posted January 14, 2008 Report Share Posted January 14, 2008 Hi Sparrow, This sounds great as it is but if I absolutely HAD to add anything to it I would try some dried chilli flakes. That shouldn't really come as a surprise if you have looked at some of my recipes - I'd probably add chilli flakes to desserts and cakes if I ate them (LOL). I have a little question for you about the method. I have always made white sauce by making a roux first with the flour and shortening before adding the liquid very gradually. This is supposed to give the sauce a better taste because it allows the flour to 'cook out' and prevents lumps forming. Did you find that adding the flour at a later stage caused the sauce to taste floury or made the sauce lumpy? Your method sounds so much easier and quicker than the 'roux road'. Cheers from Marie Sparrow R Jones <sparrowrose wrote: I made this vegan white sauce tonight to put over vegetables. It would also be good over mashed potatoes, nut/grain/bean loaves, pasta, or faux meats. I found it quite tasty, but if anyone has any ideas for improvements, I'm all ears! Sparrow . Sent from & #45; a smarter inbox. Quote Link to comment Share on other sites More sharing options...
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