Difference between revisions of "Arrowroot Sauce"
RealRecipes (talk | contribs) m (Text replace - "Category:Vegetable stock and broth Recipes" to "Category:Broth recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes") |
||
| Line 23: | Line 23: | ||
[[Category:Kombu Recipes]] | [[Category:Kombu Recipes]] | ||
[[Category:Sauce Recipes]] | [[Category:Sauce Recipes]] | ||
| − | [[Category:Broth | + | [[Category:Broth Recipes]] |
[[Category:Vegetarian Recipes]] | [[Category:Vegetarian Recipes]] | ||
Revision as of 13:02, 9 May 2012
Description
Serves: 4 – 6
Ingredients
- 2 tbsp arrowroot powder
- 1½ cup cool water
- 2 – 3 tbsp tamari soy sauce
- 1 – 2 cubes vegetable bouillon or 1 – 2 tsp vegetable broth powder
- cayenne pepper, to taste
- sea kelp, to taste
- dash of sweetener (to balance flavours, optional)
Directions
- Mix the arrowroot thoroughly with the water in the saucepan, using a wire whisk.
- Add the remaining ingredients and mix well.
- Cook over medium heat, stirring constantly until thickened.
- Keep warm over low heat.
- Serve over hot vegetables, whole grains or stir-frys.
- Keeps up to 7 days in refrigerator or may be frozen.
