*knocks on the internet and listens to the echo* Are ya’ll asleep? It’s very quiet out there in internet land.
Anyway…this week I made a really fun meatloaf (with tofu in it!) and cream sauce over golden potatoes. As I’ve mentioned before I really like goldens for boiling or frying because they tend to keep their integrity and remain in bigger pieces than russets which can easily turn into goo.
Anyway…I just did a simple boil on my potatoes with about 1/4 tsp of Red Salt sea salt in the water. I really like Red Salt as it’s both a local Utah product and it’s a mined salt that comes with some of the minerals around it giving a variety of flavors and textures. Once the potatoes were soft through I set them aside and started on my white sauce.
Traditional white sauces tend to begin with a roux which are usually combinations of fat and flour. Butter is often the favored fat as it browns nicely with the flour to make a creamy slightly nutty flavor, though a roux built from pork fat is pretty dang yummy. (I’m told for some southerners this is the ONLY way to make a traditional gravy for country gravy and biscuits.) However flour can be a problem for folks and the fattiness is also called into question. Enter our favorite magic mix in, Ultra Gel.
For my Ultra Gel white sauce I melt about a tablespoon of butter at a medium heat and let it simmer until it just starts to brown. Then I add my milk, either skim or 1 percent, and spice it with salt, pepper, garlic and some onion powder. I warm the entire thing until it is about 170-180, which is plenty hot enough to take care of any bacteria, but not boiling so my milk doesn’t scorch. Once the sauce is warm and tasty then I sprinkle in my Ultra gel 1/8 of a cup at a time, stirring with a whisk to disperse it evenly. I add additional starch until the mixture is almost as thick as I want it to be, then I stop and let it sit for about 5 minutes, stirring once or twice. At this point I test the thickness and if it’s too thick add some extra milk, too thin another tablespoon of Ultra Gel.
I love this method because I get the flavor of the butter, but it’s a much lower fat and gluten free option. Tastewise this is a creamy combination and, to be honest, I don’t miss the fat. Add a little parmesan cheese and it’s a great Alfredo, or some cheddar and it goes over macaroni like a dream. I also use it over biscuits, with the addition of some sausage bits usually, or with eggs or any place else you need a cream based sauce.