Ingredients

• 1 small onion, chopped
• 3 tbsp canola or vegetable oil
• ¼ cup all purpose flour
• 3 cups Lactantia^® Lactose Free Milk
• ¼ tsp salt
• ¼ tsp white pepper

Variation 1:

• ½ tsp cayenne pepper
• ¼ cup chopped chives
• ½ cup shredded dairy free cheddar
• 1 cup chicken stock

Variation 2:

• 1 x 14g package of dried mushrooms
• 3 cups chicken stock
• ¼ chopped parsley

Instructions

1. In a medium size pot, over medium heat, heat the oil and add in the onions.
2. Gently sautee the onions for a minute to extract the flavours, stirring often to avoid getting too much colour. Add in the flour, and cook the roux (flour and oil) for a few minutes.
3. Slowly pour in the Lactantia^® Lactose Free Milk while whisking vigorously to avoid lumps.
4. Once the mixture is thick and smooth, add in the salt and white pepper and continue to gently cook for a few more minutes.

Variation 1 – Cheese Sauce

• Put the béchamel sauce back in the pot and sprinkle with cheese, while continuing to whisk.
• Slowly add in the chicken stock until desired thickness is achieved. Sprinkle with fresh chives.

Variation 2 – Cream of Mushroom Soup

• In a spice grinder or coffee grinder, grind the dried mushrooms into a powder.
• Heat the stock on the stove and bring to a boil.
• Add in the dried mushrooms and let cook for a few minutes.
• Add in the strained béchamel sauce and adjust seasonings.
• Mix in parsley and serve.