This is a great, quick sauce to whip up when you want something a little different to serve with your gluten free noodles. A small amount of Better Batter flour ensures that the sauce won’t curdle or break and will remain smooth while you serve it. Feel free to add seasonings to adjust the flavor of the sauce – this can be made with cheddar instead of Parmesan, for a great all purpose cheese sauce.
4 tbs butter or non dairy margarine
3 Tbsp Better Batter gluten free flour
1 tsp salt
1/2 tsp pepper
2-3 cups half and half or nondairy substitute
1/2 to 3/4 cups of grated Parmesan cheese (you may sub in 1 c of any other type of grated cheese or non dairy cheese substitute)
Melt butter or non dairy margarine over medium heat in a small saucepan. Whisk in Better Batter flour. While still stirring, gradually add in 2 cups of half n half or nondairy substitute, and grated cheese or non dairy substitute. Continue constantly stirring till the mixture thickens – if the mixture is too thick for your liking, add up to an extra cup of half and half or non dairy substitute and stir until smooth. Immediately remove from heat and use.