Q: I'm cooking for someone with many dietary restrictions, including no dairy. There's a lot of info out there for butter substitutes in the pastry world but not so much in the savory world.
My question is what's a good substitute for butter when it comes to finishing most sauces. Butter not only thickens the sauce, but brings it together and adds incredible flavor, richness and balance. Can you help?
Sent by Marc
Editor: Readers, do you have any suggestions for a non-dairy substitute for butter in sauces?