Creamy Lactose-Free White Sauce (Béchamel) for Lactose Sensitivity

Photo courtesty of Heidi Billotto.

 A good sauce can take any dish to the next level—whether for dipping, drizzling over grilled meats, or topping rice and potatoes. With the right ingredients, it’s easy to keep these dairy-based sauces creamy, delicious, and lactose-free for those with a lactose sensitivity.

Sauces for Lactose Sensitivity

This easy-to-follow guide starts with a master recipe for a basic lactose-free béchamel and then follows up with three delicious variations: Mornay, Velouté, and Creamy Curry Sauce.

Lactose-free milk is real dairy milk, just without lactose! Its culinary application works well in building these delicious and decadent sauces.  

Basic Lactose-Free White Sauce or Béchamel

Instructions

• 2 Tbsp. lactose-free butter

• 2 Tbsp. flour

• 1 ½ - 2 cups lactose-free milk, half & half, or cream

Directions

Melt butter in a saucepan. Add flour and whisk until absorbed, forming a thick paste or roux. As the roux cooks the flour will begin to brown. Don’t let it brown too much, you want it to stay white. Slowly add milk, whisking constantly until the sauce thickens.

Bake this basic bechamel recipe along with egg yolks, stiffly beaten egg whites and any aged cheese like muenster, camembert or Brie – all naturally low in lactose, to create a delicious dinnertime souffle.

Boost Your Lactose-Free Béchamel

Mornay Sauce (Cheese Sauce)

To your béchamel, add grated aged Parmesan (again, naturally low in lactose) and a splash of dry sherry or vermouth (optional). Stir until smooth. Perfect for mac and cheese!

Velouté Sauce (Savory Pan Gravy)

When making your basic béchamel, replace one cup of milk with chicken or beef broth. For even extra flavor, add browned sausage or the pan drippings from your next pot roast or roasted chicken. It’s perfect as a dipping sauce for toast or biscuits.

Creamy Curry Sauce

Sauté ½ cup minced onions in butter before adding flour. Mix in 1 Tbsp. curry powder, or more to taste, then follow the directions from the original béchamel recipe. Depending on your tastes, spike up the flavors with a little hot sauce. Serve with roasted meats or veggies. This is particularly good with spinach, chicken, or lamb.

Heidi Billotto, a Charlotte-based culinary expert, writes about food, restaurants, and food-centric travel for regional magazines, newspapers, blogs & websites. In addition, Heidi conducts private in-home or office cooking classes for corporate team building & social gatherings. Follow her culinary adventures at HeidiBillottoFood.com.

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