Gluten-Free Bechamel Sauce

1. 1

   Put the milk into a saucepan with the carrot, onion, peppercorns, thyme, and parsley.

2. 2

   Bring to a boil, simmer for 4-5 minutes, remove from the heat and cool.

3. 3

   Strain the vegetables.

4. 4

   Melt the butter in a saucepan and stir in the cornstarch and rice flour.

5. 5

   Combine the mixture with a wooden spoon and cook for 2 minutes over a low heat.

6. 6

   Pour in the milk, whisking continuously, and allow to thicken.

7. 7

   Taste for seasoning and adjust if necessary.

8. 8

   For a thinner sauce, add a little extra milk until you achieve the required consistency.

* Per serving · 4 servings · Values may vary.

No additional tips available.