When you cook with good quality ingredients – especially grass-fed butter and raw milk – it gets kind of expensive. They’re treasures, and you start to understand why someone might, indeed, cry over a glass of spilt milk when it costs $8/gallon!!
Because of that reason, I’ve been terrified to try to thicken any of my sauces with something I’m unfamiliar with, like arrowroot or tapioca powder. I’ve been sticking to whole grain spelt, because the last thing I want is to waste an entire pot of sauce made with Kerrygold butter and $8 milk! I’ve been total chicken.
However…I’ve been having a LOT of problems with my sauces breaking (or curdling), and since I never used to have such a problem with it, I’m wondering if the whole grain spelt is to blame. And so I wanted to try something different. With much trepidation, therefore…I tried making a cheesy white sauce with arrowroot powder.
And…it worked! It worked just fine! The sauce was beautiful, without a weird texture or mouth feel, and – even better – didn’t break!
This recipe is something I’ve made for years and years – but this was the first time I’d tried it with arrowroot. It’s a great recipe because it uses up all that leftover ham that you loved so much when you made it, but three days later are starting to get really sick of eating cold from the fridge. And, it’s an all-in-one meal, which I always love!
So, this is my debut of my adventures into trusting arrowroot powder more often! (I think I’m going to have to go back to my macaroni and cheese recipe and make a note!)