Garlic Pepper Sauce
Kimberly
350-500ml
5 minutes
10 minutes
sides
Some gluten free flours can be gluggy and pasty.
I often use just tapioca flour when I want a thin sauce as you can skip the roux method and just combine the spices and liquid and add the tapioca when I'm ready to serve - it tends to thin out the longer you leave it. Add too much and it's like paper mache glue so choose wisely!
Because I choose gluten free I just accept it for what it is and enjoy the flavour that's provided.
Try this method decide what you prefer.
Ingredients
2 teaspoons Garlic Pepper Salt
2 teaspoons organic chicken stock powder (optional)
- 4-500ml Chicken Broth (preferably homemade)
1 tbsp Organic Gluten Free flour
- 1 tbspn ghee, butter or lard
Directions
Melt the fat in a saucepan over a medium heat
- Add the flour and mix to a paste and cook while stirring for 30 seconds (this is called a roux)
- Take off the heat and whisk while slowly adding the broth liquid ensuring there’s no lumps
- Add back to the heat once it becomes a thicker liquid
- Add the broth powder and Garlic Pepper Salt
- Continue stirring to a simmer and allow to sit, stirring occasionally
- Taste for salt and spice, adjust as you like, add more liquid if it thickens while it sits
- Serve over vegetables, grilled meats, burgers or a Schnitty.
