This silky, spoon-coating sauce comes together in one saucepan with a handful of pantry staples and a whisk. Flour cooks into the melted base until it turns pale and faintly nutty, then a slow, steady pour of liquid whisks in smooth and lump-free as it simmers down to that classic thick, glossy texture. A pinch of white pepper and fresh nutmeg round out the seasoning, giving it that warm, restaurant-style finish without any fuss. It's a genuinely solid pick for a lactose free kitchen, whether you're layering it into a gratin, spooning it over vegetables, or using it as the base for a creamy pasta bake. The whole process takes under fifteen minutes, and pressing plastic wrap directly onto the surface keeps it perfectly smooth if you're making it ahead.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Melt the dairy free butter in a medium saucepan over medium-low heat until fully liquid and just beginning to foam.
Add the flour all at once and whisk constantly for 1 to 2 minutes, until the mixture forms a smooth, pale paste and smells faintly nutty — this cooks out the raw flour taste.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
