Passover white sauce

Yield: 1 Servings

Measure Ingredient
3 tablespoons Vegetable oil
1 Clove garlic, optional
1 ounce Potato flour
1½ cup Chicken stock
White pepper
2 Egg yolk, lightly beaten

Heat the oil, then fry the garlic and remove, if using. Mix potato flour with stock and season to taste. Blend in yolks and add to pan. Cook very gently until thickens, stirring constantly.

NOTES : _So This Is Kosher_ by Ann Kaye and Hetty Rance; Ward Lock Ltd, London: 1986

Recipe by: Ann Kaye and Hetty Rance Posted to MC-Recipe Digest V1 #535 by "Master Harper Gaellon" <gaellon@...> on Mar 22, 1997

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