- Written by Cynthia Presser
This is my classic, gluten-free white sauce recipe! I like to add this amazing white sauce to some classic dishes and when a recipe calls for béchamel, I usually substitute for my own white sauce which I consider way tastier. It takes more time to cook if compared to a béchamel, but the wait is very much worth it! It is perfect over vegetables, especially cauliflower, potatoes, and asparagus; and over other dishes like lasagna noodles, sautéed chicken, baked fish and so many more. Try adding fresh herbs, like scallions and parsley. It is a simple, versatile recipe with just 5 ingredients, but the secret is to slow cook the half and half to develop the flavors. So you might be thinking : "What is it so special about this white sauce?" I guess you will find out after you try ;)
Makes 1 ½ to 2 cups
- 2 tablespoons olive oil
- ½ medium onion, finely chopped
- 2 garlic cloves, minced
- 4 cups half & half
- Salt and freshly ground black pepper
- 1 teaspoon fresh ground nutmeg
In a large sauce pan, heat 2 tablespoons of olive oil. Sauté the onions on medium high heat until soft, about 3 minutes. Add garlic and cook for another minute. Add half & half and bring to a boil. Turn the heat down to medium-low and simmer stirring occasionally for about 45 to 60 minutes, or until the sauce has reached the desired thickness. Season with salt, pepper, and nutmeg.
If doubling the recipe - which I usually do - make sure to double the amount of cooking time, until the desired thickness is achieved.
This is easy to make but if you have any questions you can check out my video.
Amount Per Serving
Total Fat 31.2 g
Cholesterol 89.5 mg
Sodium 99.2 mg
Potassium 314.6 mg
Total Carbohydrate 10.4 g
Dietary Fiber 0.0 g
Sugars 0.4 g
Protein 7.2 g