MAKE A CHEESE SAUCE WITH MARGERINE FREE

I usually cook mine to the peanut butter color stage. I find oil is much easier to work with when making a roux, as it is less apt to burn than butter. This is often called for in Cajun dishes. For a dark roux, you want it to look like dark brown gravy. A deeper roux will be like peanut butter. Depending on the recipe you might want to stop there, with the flour mixture being a light tan color. The constant, continual stirring keeps it from scorching.Р”Р„ minimum of five minutes of cooking at the bubbling stage is needed to remove the raw taste of the flour. Instead of just bringing it to a bubble, you keep it over medium heat. When you make a roux, you start with the oil or butter and flour in a paste. The rawness of the flour is mellowed and browned, contributing an entirely different flavor to the food. The difference between a roux and a white sauce is that the liquid is in the pot of food you want to thicken (no milk or seasonings) and that a roux is cooked longer. Add paprika and a pinch of dry mustard to season.Р”Р‡or Cream of Celery add 1/2 cup chopped cooked celery.Р”Р„ roux is made with the same proportions of fat and flour as a white sauce recipe. If sauce is not warm enough, set over hot water until cheese is melted and blended.

MAKE A CHEESE SAUCE WITH MARGERINE FREE

(Gluten Free Broth)Р”Р‡or a cheese sauce add 2-4 ounces grated cheese while sauce is warm enough to melt the cheese and blend well. You can also use 1/2 milk and 1/2 chicken broth when making the sauce. Optional: Add 1/2 tsp of chicken bouillion and cut salt to 1/8 tsp. In addition to the salt and pepper, add 1/4 teaspoon ground thyme, and 1/4 teaspoon onion powder or more to your own taste.Р”Р‡or cream of chicken, add 1/2 cup chopped cooked chicken meat, and 1/4 tsp gluten free poultry seasoning or thyme and sage combined to make 1/4 tsp. Allow to cook in the sauce for the 3 minutes to bring out the flavor, let it stand about 10 minutes before adding other spices.

Add to sauce after combining milk and flour/fat mixture. Saute mushrooms until tender and lightly browned. Allow the fat to cool before adding the flour or it will lump.Р”Р‡or cream of mushroom soup, use fresh mushrooms sliced 1/8 inch thick or so, about 1/2 cup. To make a gravy, you would substitute the pan drippings for the butter or oil. To make a larger amount, double or triple the recipe. Bring mixture to boiling point and cook 3 minutes or until thick.Р”Р‡or a medium white sauce recipe, such as for creamed spinach or gravy you use:Р”Сћ Tablespoons Sweet Rice Flour or Gluten Free Flour MixР”Р‡or a thick white sauce recipe, such as for croquettes or souffle' you use:Р”В¤ Tablespoons Sweet Rice Flour or Gluten Free Flour Mix You need to stir the milk constantly while adding to prevent lumps. If you find it easier, you can also heat the milk, and after the blended flour and butter cools a bit, add it to the milk. It will very suddenly begin to color, and if you don't immediately remove it from the heat, it will scorch. You must be very careful with potato flour. Note: I do use potato flour for a white sauce or roux if the recipe uses potatoes. I like to use the sweet rice flour, which has a better texture than regular rice flour and is not as gritty. I use Vance's Dari-Free, which is made from potato. If it is very thin compared to milk, you might need to add powdered milk substitute. If you use a milk substitute, it may be necessary to add extra fat to make it creamier. You can substitute canola or corn oil for the butter or margarine if you wish. I like my sauces a little thicker than this, so I would personally use 1 1/2 Tablespoons flour to 1 Tablespoon of butter. Add seasonings after removing from heat, and blend into sauce. When all the milk is incorporated, bring to a boil and then reduce heat. Gradually add milk, stirring constantly to avoid lumps. When smooth, turn up heat and keep stirring until mixture bubbles. Melt butter over low heat, allow to cool slightly, and then incorporate the gluten free flour. That's all there is to a white sauce recipe!Р”Р‡or a thin white sauce, such as a cream of mushroom, celery, or chicken soup, you would use:Р”РЋ Tablespoon Sweet Rice Flour or a Gluten Free Flour Mix Cook over medium heat until it just reaches the boiling point, then turn down heat and cook for 3 minutes more. Then add more liquid, until it is all incorporated. Keep stirring until the liquid is incorporated and the mixture is smooth. Once the mixture comes to a bubble, you can add the liquid gradually, in small amounts. Stirring constantly is important to prevent lumps and scorching. It is simply a matter of combining a fat and a flour and bringing it to a bubble over low-medium heat. This white sauce recipe is really not complicated at all. White Sauce Recipe-A Gluten Free Diet Version

Make a cheese sauce with margerine