Learning how to make sauces was one of my favorite things about going to culinary school. It’s sort of art and science in action. You take all these ingredients, combine them in a specific and careful way and the result is something kind of incredible.
Of course, most of the sauces I learned had heavy cream, butter and/or eggs. All things that I don’t eat anymore. But now I just apply the techniques and make healthier versions of the same thing.
Béchamel is one of the five mother sauces. It’s basically a white sauce and you can flavor it anyway you like. For my version, I used Earth Balance and olive oil instead of butter; gluten-free flour in place of white flour; and almond milk for cow’s milk. Sounds like some major substitutions, I know, but it works.