VEGAN "MORNAY" SAUCE

🧂Ingredients

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• 1 tablespoon coconut oil
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• 1 ounce shallot(1 small; minced)
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• 1 piece pinch sea salt
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• 0.5 ounce oat flour(1 tablespoon + 1 teaspoon)
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• 4 cups fresh almond milk(cooled (see following recipe))
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• 3 sprigs fresh thyme(.01 ounce)
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• 1 piece bay leaf
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• 1 piece pinch nutmeg
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• 0.25 cup chickpea miso
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• 1 tablespoon umeboshi paste
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• 1 teaspoon dijon mustard
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• 0.75 cup water
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• 0.5 teaspoon lemon juice(or more to taste)
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• 0.25 teaspoon worcestershire sauce
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• 1 piece sea salt and freshly white pepper to taste
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📝Instructions

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1. 1

   In 1-gallon sauce pan, heat oil over medium flame. Sweat shallots with salt until translucent.

2. 2

   Add flour and cook over low heat, stirring constantly for about 5 minutes 5 minutes.

3. 3

   Slowly whisk in 4 cups of almond milk. Add thyme, bay leaf, and nutmeg.

4. 4

   Simmer for about 20 minutes 20 minutes, stirring often.

5. 5

   In blender, combine miso, umeboshi paste, mustard, and water and blend until creamy. Add this mixture to sauce and slowly whisk to combine.

6. 6

   Simmer until sauce is nappé consistency, about 15 minutes 15 minutes.

7. 7

   Strain sauce through chinois. Add lemon juice and Worcestershire sauce. Season to taste.