• Béchamel sauce (AKA white sauce)
  • recipe, preparation details [2]
  • Béchamel usually has a lot of dairy in it, but it's possible to adjust that:
    • use normal milk and suck it up — it's not a tonnnnn of milk, it won't make you that gassy (ok, the sauce is ~50% milk, but yaknow, it's worth a little lot of flatus, right?)
    • use a lactose-free / lactose-reduced milk
    • use heavy cream — heavy cream is still pretty high in lactose, but it has ~40% less lactose
    • Béchamel with soy milk instead (though a lot of people say that soymilk is a terrible idea, since it's much less rich and much sweeter)

Variations

• country gravy