- 2 tablespoons extra virgin olive oil (EVOO)
- 2 tablespoons rice flour
- salt, to taste
- pepper, to taste
- 2 -3 cups rice milk
- 1 teaspoon cornstarch
Directions See How It's Made
- In a skillet or saucepan over high heat, add EVOO. Whisk in flour and salt and pepper until "clumpy". Pour in milk and whisk, whisk, whisk! Add cornstarch and whisk, whisk, whisk. Bring sauce to a boil and reduce heat to medium. Stir often and cook for about 6-7 minutes until sauce thickens.
- **Add more milk for a thinner sauce or less milk for a thicker sauce.
- Use sauce in any dish that calls for white sauce or "cream of" soup.