2 T Extra virgin olive oil (EVOO)
2 T rice flour
Salt and Pepper to taste
2-3 cups of rice milk **
1 teaspoon of cornstarch
1. In skillet or saucepan over high heat, add EVOO. Whisk in flour and salt and pepper until “clumpy”. Pour in milk and Whisk, whisk, whisk! Add cornstarch and whisk, whisk, whisk. Bring sauce to a boil and reduce heat to medium. Stir often and cook about 6-7 minutes until sauce thickens.
**Add more milk for a thinner sauce or less milk for a thicker sauce.
2. Use sauce in any dish that calls for white sauce or “cream of” soup.