Light Sauce for Casseroles and Gratins, But Also Suitable for Pasta, Potatoes, Rice and Co.
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 ml milk (semi-fat milk)
- 200 ml water or broth, wine, vegetable stock, etc.
- 2 teaspoons, leveled carob gum
- 1 tablespoon, leveled parsley
- 1 tablespoon, chopped chives
- nutmeg
- Paprika powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Mix the milk with 200 ml of water / liquid, herbs and spices. Finally, add about 2 level teaspoons of carob gum to the cold mixture, stirring constantly. Then cook for 2 - 4 minutes, stirring with a whisk the entire time, until the desired consistency is achieved.
- The amount is enough for a medium-sized casserole that will fill around 2 - 3 people well. The calories don`t even add up to 200 kcal on the total! And the result is impressive - a nice, frothy, creamy sauce that can be changed in taste depending on the herbs, spices and liquids used.
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