This sauce works well in the courgette lasagne recipe to follow.
It's a take on a béchamel but I must admit, lacks the lovely creaminess of the classic, fatty version.
1 heaped tsp cornflour (tolerated item)
1 clove garlic crushed
Salt & pepper to taste
Mix the cornflour with a little milk to make a paste.
Add the garlic, salt & pepper and remaining milk.
Heat gently, stirring constantly until thick.
I did wonder about a tsp of quark added? Would maybe give that cheesy taste it lacks. Trust me though, works really well in a lasagne
Right... Nailed it!!!
1 tsp cornflour
1/2 pot extra light Philadelphia
1 clove garlic
Salt & pepper
As above but...
Mix the garlic and chives with the Philadelphia and then slowly add the heated milk mixture.