Summary

Ingredients

• 80 g butter, or fat
• 80 g flour
• 0.5 liter ½ milk, cold
• 0.5 liter ½ water, cold
• 2 tablespoon., Leveled vegetable stock powder
• 1 bulb / n garlic, pressed through
• some nutmeg

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Instructions

1. Heat the butter or fat, sweat the flour in it light yellow and add the milk and water while stirring constantly. No lumps should form, so stir in the liquid while cold. Add the vegetable stock powder, nutmeg and the pressed garlic bulb and stir in well. Let simmer for 10 minutes and if the sauce is still too thick, add some water.
2. Instead of water, you can also use the broth from the Schäufelewasser, but then you have to use less vegetable stock powder.
3. The sauce is served hot and we have it every Christmas Eve with Schäufele, sauerkraut and mashed potatoes (puree).