Vegan butter sauce

Ingredients

• 285 ml cold water
• 15 g flour
• 100 g cold vegan butter, in small pieces
• 1 teaspoon lemon juice
• Grated nutmeg to taste
• Salt to taste
• White pepper to taste

Missing an ingredient?

• What to use instead of all-purpose flour
• What to use instead of lemon
• What to use instead of vegan butter

Instructions

1. Put 15 g of the vegan butter in a small saucepan with the flour and stir over low heat for 2 minutes without letting it color. Gradually add the cold water, stirring, and let it simmer for 5 minutes: it should look like a very thin porridge.
2. Turn the heat down as low as it goes and add the rest of the vegan butter piece by piece, stirring constantly and not adding the next piece until the last one has melted. You'll get a glossy, silky sauce. If it splits and releases oil, add a tablespoon of cold water and whisk.
3. Season with a pinch of nutmeg, salt, white pepper and the lemon juice.
4. This is the author's base sauce for vegetables. He insists it isn't water thickened with flour but a rich sauce and that, if the vegetables are the meal, it should be generous.

Nutrition facts

Approximate, per serving (about 101 g). Calculated with data from USDA FoodData Central.