Stop Blogging and Cook

DAILY POST MAY 25th:  THE MEATLESSNESS CONTINUES

GLUTEN-FREE & VEGETARIAN

S H O P

GROCERY
Unsalted butter
Cornstarch
Milk
Kosher or sea salt
White pepper
Nutmeg

T I M I N G

MAKES 1 cup
PREPARATION TIME: 10 min

1. Melt butter, add cornstarch, heat.
2. Add milk, heat.

C O O K  /  P R E P A R E

INGREDIENTS
2 TBSP unsalted butter
1 TBSP cornstarch
1 c milk
Dash kosher or sea salt (omit if using salted butter)
Dash white pepper
Dash nutmeg

COOKING

1. Bring water to boil in the bottom of a double boiler, using a burner wire.  If not using a double boiler, you’ll have to stir the sauce continuously until finished.
2. Add butter &, when it has just melted, stir in cornstarch & cook until hot.
3. Add milk, stirring until heated.
4. Add spices.  HOLD covered until ready to use, reheat slowly or in double boiler.

S E R V E

Use whenever a cream sauce is called for.  Creamed onions or broccoli by adding to whole sautéed pearl onions or steamed broccoli; creamed chicken by adding leftover chicken; creamed chipped beef on toast by adding leftover corned beef.

ENRICH

For a richer sauce, add 1/2 TBSP butter to the finished sauce, letting the heat of the sauce melt the butter.