Paleo Garlic Béchamel Sauce
2 and 1/2 tbsp grass fed butter
1 clove garlic minced
2 tbsp coconut flour
1 400ml can of coconut milk
1 tsp salt
In a medium saucepan, melt the butter on medium heat. Add the garlic and coconut flour. Make a rouille by frying the mixture until it turns golden brown. Whisk in the coconut milk. Add the salt and simmer for 10 minutes.
Serve over meats, vegetables or quiche…as seen in our next episode!