[Sca-cooks] Non-dairy white sauce

[Susan Lin]

I have a friend who makes an alfredo sauce with silken tofu.  If you want, I
can try to get the recipe from her.

Shoshana

On Sat, Jun 19, 2010 at 5:07 AM, Claire Clarke <angharad at adam.com.au> wrote:

>
> Message: 7
> Date: Fri, 18 Jun 2010 17:28:32 -0700 (PDT)
> From: Honour Horne-Jaruk <jarukcomp at yahoo.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] Non-SCA food passions?
> Message-ID: <849914.62575.qm at web83506.mail.sp1.yahoo.com>
> Content-Type: text/plain; charset=us-ascii
>
> Otherwise, it's figuring out how to make a halfway tolerable dairy-free
> white sauce. So far, I've got one that tastes food-like when mixed
> half-and-half with mayonnaise: but then, I suspect Louisiana gulf water
> might taste food-like under the same conditions...
>
> ------------------------------
> I think that depends quite substantially on the mayonnaise.
> What's the problem with the white sauce - replacing the butter, or
> replacing
> the milk? I would have thought there were fairly simple and not too vile
> substitutions for both?
>
> Angharad
>
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