White Sauce Made With Sake Lees

White Sauce Made With Sake Lees

An easy macrobiotic sauce with miso. You won't even smell the soy milk or alcohol. It's also great for gratins, stews and salad sauce.

Ingredients: about 3 servings

Sake lees
100 g
Soy milk (or milk)
1 cup
a small amount
a small amount
a small amount
1 clove if available


1. Put the sake lees and soy milk in a saucepan and mix well. This is easier if you bring them to room temperature first.
2. Reduce to low heat to evaporate the alcohol from the sake lees. Keep mixing it to prevent it from burning. If you have garlic, add it here.
3. Add salt, pepper and miso to adjust the taste, and it's done.
4. If you want to make a small amount, put smaller quantities of the ingredients into a heatproof dish, and microwave at 200W (low setting).

Story Behind this Recipe

The amount of sake lees to use should be about half the amount of soy milk. Also, adding the sake lees to shop-bought white sauce makes it even richer. Although it's useful to use a blender when mixing, it's a hassle to wash up, isn't it? I mix the ingredients little by little with a spatula and ladle.