Gluten Free White Sauce (Béchamel sauce)

Gluten Free White Sauce (Béchamel sauce)

Yield: 2 cups

1 1/2 cups milk
1/2 cup whipping cream
2 tablespoons cornstarch
2 tablespoons butter
1 small onion, quartered
1 whole bay leaf
1 whole clove
salt and pepper


1.    In a saucepan add milk and cream, onion, bay leaf and 1 clove; scald milk over low heat (heat until small bubbles start to form around the edges of the pot. Remove from heat.

2.    Let steep for 10 minutes, strain out solids and set milk aside until needed.

3.    Over medium low heat melt the butter in a pan, then stir in the flour continue to stir until fat is absorbed into corn starch.

4.    Gradually stir in warm milk, a little at a time, and bring to a boil, stirring constantly.

5.    Season to taste and simmer over medium heat, stirring constantly until sauce thickens, for 8-10 minutes.