Ehrmm…a few days ago I announced some changes that are about to be done for the blog, whereof one change is that I will try to use less dairy for future recipe posts.
While that statement indeed is true…maybe I should have checked the drafts queue first, as the next post in line to be published was one with quite a lot of dairy.
Anyways, as I’ve said, the change will come…but I will also post the recipes written prior to my decision (would be a shame not to), and some of those do contain various amounts of dairy.
I apologize for the bad timing with the change announcements… ;)
Now, over to the recipe.
Some dishes really do get better with a nice and thick gravy or sauce to bind the different components on the plate together with…
Traditionally, and unfortunately, most of them are thickened with wheat flour…luckily you don’t have to do that though.
Here’s an example of how you can make a thick sauce that goes well with e.g. most minced meat dishes (but you have to be ok with dairy for this one though…):
…stay tuned, next week’s post will give you some inspiration on what to serve this to (and you don’t want to miss it, regardless of if you’ll have the sauce or not!).
Until then, have an awesome week!