My style of cooking is quick and easy, so for this white sauce all the ingredients are added at once. This way, you never get those lumps that can happen when making a roux.
MAKES 500ML
40g Lucy Bee coconut oil
40g gluten-free plain flour
500ml milk
Place all the ingredients in a large saucepan. Over a medium heat, using a balloon whisk and whisking continously, combine the oil, flour and milk to a sauce – after about 8 minutes the sauce will start to thicken. Continue cooking and stirring for a further 2 minutes.