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Bechamel / white sauce with cornflour

A silky smooth bechamel (white sauce) that is gluten free.
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Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Course Side Dish
Cuisine French
Servings 6 serves

Equipment

  • 1 small saucepan
  • 1 whisk
  • 1 cup or small bowl
  • 1 fork

Ingredients
  

  • 500 mL milk or dairy free alternative
  • 40 g cornflour US cornstarch
  • 1/2 tsp salt optional
  • 1/8 tsp nutmeg optional
  • pepper to taste
  • 1 tsp mustard optional

Instructions
 

  • Measure 40g of cornflour into a small bowl or cup. Pour a portion of the milk, about 50mL into the cornflour and mix with a fork to combine.
  • Pour the rest of the milk into a small saucepan and heat gently on the stove.
  • Once the milk warms, turn it down to ensure it does not boil.
  • Give the cornflour and milk mixture a vigorous stir to remix any cornflour that may have settled.
  • Pour the cornflour mix into the hot milk and whisk vigorously. The milk should begin to thicken within 2 - 3 minutes.
  • The sauce is ready when the sauce has thickened and it begins to stick to the whisk.
  • Remove from the heat and season to taste with salt, pepper, nutmeg and mustard.
  • Sauce can be used immediately in dishes such as cauliflower cheese or lasagna.

Notes

You can use dairy free milk in this recipe with no issue. My mother regularly uses soy milk to make this for vegan family members.