Almond milk white sauce

besciamellaHere is a recipe to make a light white sauce. The creamy texture makes its taste unique.


  • 40g Mandolat® soluble mixture
  • 500ml water
  • 50g potato starch
  • A pinch of unrefined salt
  • 2 spoonfuls of extra-virgin olive oil
  • A pinch of nutmeg
  • A spoonful of flaked yeast

Mix the Mandolat soluble mixture, the potato starch and the yeast in a saucepan and carefully dilute the dry ingredients by pouring water and swiftly mixing the mixture with a whisk. Add extra-virgin oil, salt and nutmeg. Thicken the white sauce on a high heat, keep mixing until obtaining the desired texture.