Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Oil |
| 2 | 3 tablespoons flour |
| 1 cup | Skim milk or soy milk |
| 1 tablespoon | Nutritional yeast |
| x | Salt, pepper |
| x | Mustard |
Cook and stir to a paste. At this point I add skim milk, about a cup.
A cup of soy milk, or a cup of a mixture of nut butter and water coould be substituted. Add a tablespoon or so of nutritional yeast.
Flavor to taste, I use salt, pepper, and a little good mustard. I am assuming you know how to work up a fat/flour mixture with added liquid to make a thickened sauce. My version isn't vegan but has the advantage of being relatively low-fat.
From: jpnan@... (Jean P Nance). rfvc Digest V94 Issue #164, August 9, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.