Milk Sauce
Milk and butter provide fat and a soft creamy texture, while almond flour binds the sauce without wheat flour. Milk protein makes it satisfying.
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Servings: 5 (1 serving ≈ 60 gram)
Digestion time: 3 hour
Complete protein: ✔
Divide the butter (30 g): melt 15 g in a saucepan, add the almond flour (15 g), and stir for 3 minutes until the flour absorbs the butter.
Gradually pour in the milk (250 g), stirring constantly to prevent lumps. Leave the sauce over low heat for 5 minutes.
Add the remaining butter, table salt (2 g), and black pepper (1 g), bring the sauce to a boil, and boil for 3 minutes. Remove it from the stove.
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