This is a worthy ‘white sauce’ recipe, which I use in place of ‘red sauce’ in order to avoid tomatos, because tomatos are nightshades. Why avoid nightshades?
Ingredients
- Heavy Whipping cream (4 cups / 2 pts)
- 1/8th cup Einkorn grain
- Half stick of butter
- Half a garlic bulb (50% of a garlic bulb’s cloves, or at least 25%)
- 8oz package of cream cheese
- 2 tsp salt
Steps
- Put butter and salt into large pot.
- Peel the skin off of the garlic cloves (One way to do that).
- Smash/mince the garli and put it in the pot with the butter.
- Turn on the heat to medium or high, and stir the butter and garlic around until all the butter is melted. As soon as the butter is melted, turn off the heat.
- Grind your grain and add your flour to the pot. Mix in the flour with the butter.
- Next, turn the heat back on, medium or high, and then add the heavy whipping cream to the pot.
- Stir around so that nothing gets scorched at the bottom, and then add the cream cheese to the pot.
- Stir and stir in a figure-8 pattern for a while, until it’s not soupy anymore but saucey. Might take 5-10 or maybe even 15 minutes. Don’t stop stirring because the bottom will scorch and that will not be good!
- Once saucey, enjoy as pizza sauce, pasta sauce, or dipping sauce.
Change the amount of garlic you use if you want it more or less garlicy. Adjust the amount of flour you add in order to make thinner or thicker sauce.