[Sca-cooks] Non-dairy white sauce

yaini0625 at yahoo.com yaini0625 at yahoo.com
Tue Jun 22 18:28:47 PDT 2010

Errps! My husband just corrected me on the butter substitute. He was raised in Wisconsin dairy country. Real butter taste is really important him. The name of the "butter" is Earth Balance Natural buttery spread. I hate margarine and the taste and texture of it and I was really surprised by Earth Balance.
Ingredients: nartural oil blend (soybean,palm and canola and olive), water, pure salt, natural flavors (derived from corn, no msg, no alcohal and no gluten), soy protein, soy lechithin, lactic acid from sugar beets and annatto for color.
We have used it in baking and most importantly, mac n cheese.
Aelina the Saami
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-----Original Message-----
From: Honour Horne-Jaruk <jarukcomp at yahoo.com>
Sender: sca-cooks-bounces+yaini0625=yahoo.com at lists.ansteorra.org
Date: Tue, 22 Jun 2010 16:30:29 
To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>
Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Non-dairy white sauce

Respected friends:
--- On Sun, 6/20/10, otsisto <otsisto at socket.net> wrote:

> Milk substitutes are coconut, almond,
> soy, hemp, and rice.
> Butter substitutes are margerines (read labels as some
> contain a milk
> by-product for taste), coconut butter, and lard.
> Wheat flour substitute
> As was mentioned arrowroot, potato starch, rice flour,
> tapioca
     Actually, I already have these ingredients. The problem is combining any (or all) of them in a way that produces something that tastes like, if not real white sauce, at least food. 
As I mentioned earlier, so far my best effort-- canola oil, soymik and corn starch-- produced quite acceptable library paste.

Yours in service to both the Societies of which I am a member-
(Friend) Honour Horne-Jaruk, R.S.F.
Alizaundre de Brebeuf, C.O.L. S.C.A.- AKA Una the wisewoman, or That Pict


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