It has been a challenge to create various sauce recipes that are also free of the most common food allergies.
Eliminating soy and garlic from my diet has left me with very few if any store bought sauces. These two ingredients appear in many sauces and dressings.
Sauce is a necessity for many recipes, from a basic white sauce, spaghetti sauce, barbecue sauce, enchilada sauce and more.
It has been a challenge to make some sauces as even homemade versions will call for soy sauce or garlic, adjusting the recipe is usually a must.
I absolutely love Worcestershire sauce however this is another sauce that I have omitted due to allergies.
Most brands contain gluten (there are some gluten-free brands), soy, garlic or coconuts.
I love white sauce; it is versatile and can be used for so many dishes and the flavor is easy to adjust. My grandma always made it with butter, added cheese and poured over diced potatoes, it was simple and so yummy!
This variation, while I can't add cheese or butter, is delicious. I added the below optional seasoning to mine and it reminded me of a creamy onion sauce, it tasted great over zucchini and squash pasta.
Optional Seasonings to add after milk: ¼ tsp of minced onion, celery salt, ground mustard, and basilHeat olive oil in pan, slowly add flour and mix.
Next add ¼ cup to ½ cup of the milk (about 1 to 2 tbls at a time) while stirring constantly to form a roux (looks doughy).
Once a roux forms stir for a few seconds then add remaining milk and water. If desired add in the optional seasonings or your own choice of seasonings.
Note: If you want this sauce to be a little thinner add 1 tbl of water at a time until you reach your desired consistency.
Try this recipe on our zucchini pasta served with chicken!