I made this Friday night with steak & chips (and the mandatory mushrooms of course) but was too busy stuffing it in my face to take a picture. This recipe isn’t dairy free because I make it with lactofree (treated) cows milk, but give it a try with whatever substitute you would normally use and see how it turns out (if you can tolerate goat’s milk I’m sure that would work, or soy milk… if using rice or oat milk then you may need to use a bit more flour to thicken).
It’s stupidly easy to make, in 10 minutes or less. It’s not heavy or too creamy like other recipes, and it tastes gorgeous.
2 or 3 cloves of garlic (peeled and minced/grated)
1tbsp dairy free margarine
175ml skimmed milk (lactofree or any alternative)
drizzle of olive oil
1/2tbsp gluten free flour (I use Dove’s Farm all purpose)
1/4tsp mustard powder
1tsp ground mixed peppercorns (add more or less to your taste)
- Heat the oil in the pan with the garlic (gently! – burn the garlic and it’ll be bitter)
- Add the butter to the pan and allow it to melt (still on low heat)
- In a measuring jug, add a drop of milk to the flour and whisk until there are no lumps, then add the rest of the milk
- Add the flour/milk and mustard powder to the pan, and heat very gently until it boils, stirring with a whisk or a fork to stop a skin forming
- The sauce will thicken at boiling point, so keep stirring, and now add the peppercorns, and allow to cook for about a minute
- That’s it – serve it ASAP!
See, I said it was easy. Done in less than 10 minutes. The above makes enough for 2 generous servings.