Lactose Free Homemade Condensed Cream Sauce Recipes
DAIRY FREE CREAM OF CHICKEN
Make and share this Dairy Free Cream of Chicken recipe from Food.com.
Provided by Kristina
Categories Lactose Free
Time 20m
Yield 1 can
Number Of Ingredients 12
Steps:
- Combine the chicken broth with 1/2 cup of the almond milk in a large saucepan. Bring to a low boil.
- Whisk the flour and seasonings into the remaining cup milk until smooth. The mixture will be thick.
- Pour the milk/flour/seasoning mixture into the broth mixture in the saucepan and reduce heat to low. Stir/whisk continuously as it simmers to avoid lumps.
- Continue whisking 5-10 minutes until the mixture is smooth and thick.
- For cream of mushroom, add 1/4 cup cooked mushrooms after the mixture is taken off the stove, before it thickens.For cream of celery, add 1/4 cup diced, cooked celery pieces after the mixture is taken off the stove, before it thickens.
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- Combine the lactose free milk and sugar in a medium, heavy bottom saucepan. Place it over a low heat. I'd recommend using the smallest burner you have - I have found that is the easiest way to ensure you don't end up with burnt or curdled condensed milk.
- Cook over this low heat, stirring intermittently, for at least an hour. During this time, it will gradually turn a blue grey colour, before eventually turning a golden brown, as per the photo.
- If at any time the milk is burning to the bottom of the pan, or the mixture is bubbling wildly, lower the heat. Slow and steady!
- The condensed milk is ready when it can lightly coat the back of a spoon, and is still thin but more viscous than at the beginning. It will thicken considerably once cooled.
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