Gluten-free bechamel sauce

Ever wondered how to make that lovely creamy white sauce without using any flour? It's way simpler than you'd think. Not only gluten-free but also keto and so much easier to make than the original version, without compromising on its authentic taste. What a great addition to your repertoire!
Ever wondered how to make that lovely creamy white sauce without using any flour? It's way simpler than you'd think. Not only gluten-free but also keto and so much easier to make than the original version, without compromising on its authentic taste. What a great addition to your repertoire!
USMetric
6 servingservings

Ingredients

  • 1¾ cups 425 ml heavy whipping cream
  • 7 oz. 200 g cream cheese
  • ½ teaspoon ½ teaspoon salt
  • ¼ teaspoon ¼ teaspoon ground black pepper
  • ¼ teaspoon ¼ teaspoon ground nutmeg

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Add all ingredients to a nonstick saucepan and bring to a boil while stirring continuously.
  2. Lower the heat and let simmer for a few minutes, until it reaches desired consistency.
  3. When it's almost ready, taste and add more salt or spices if necessary.

Tip!

Bechamel is a basic sauce used in lasagna, gratins and dozens of classic dishes. The seasoning is super simple: salt, pepper and a pinch of ground nutmeg. Cheese is also often added and practically there are thousands of other flavor combinations, so get creative and feel free to play around. You could start with adding some flavored cream cheese…

Here are some inspirational suggestions (based on 4 servings) – just add them to the base recipe and enjoy your own unique bechamel!

Chilli sauce – 1 tablespoon chilli powder or paste
Citrus sauce – 2 tablespoons freshly squeezed lemon or lime juice and a little zest for serving
Curry sauce – 1 tablespoon curry powder or paste
Caper sauce – 2 tablespoons finely chopped capers and maybe a small sardine fillet
Onion sauce – ½ cup butter fried onion
Cheese sauce – ½ cup grated parmesan or other grated mature cheese, to be added at the end. Crumbled blue cheese and feta are also good.
Horseradish sauce – 2 tablespoons grated horseradish, add at the end
Mustard sauce – 1 tablespoon sugar-free mustard
Tomato sauce – 1 tablespoon tomato paste
Tex-Mex sauce – 1 tablespoon unsweetened taco seasoning
Garlic sauce – 2 crushed garlic cloves or 2 teaspoons garlic powder
Herb sauce – 3 tablespoons chopped parsley, dill, basil, coriander or equivalent amount of dried herbs. Pesto can be a good addition too!

2 Comments

  1. Annie
    This is how I make cheese sauce though I do it by eye rather than measuring! I add grated Cheddar and Parmesan for flavour. Using a flavoured cream cheese is nice too. I use Garlic and Herb Boursin (I'm in the UK).
  2. Beverly
    You can achieve an even more traditional tasting bechamel by heating cream and butter in the same proportion you would use for the roux method (2 cups liquid 2 T butter) with a touch of salt. Then take it off he heat and sprinkle with a t of guar gum. (It's a superior product that's crossed over from molecular gastronomy and works brilliantly in any cream sauce. Also for other things like thickening stewed blueberries). Mix the gg in thoroughly and wait a while to see if the sauce texture is what you want. Adjust accordingly. I love cream cheese too, but it doesn't taste like a true bechamel. This does.

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