Greek Metaxa sauce

Ingredients for 10 servings:

• 20 g flour
• 1 ½ tsp, heaped broth
• 1 cup sour cream
• 20 ml Metaxa
• 200 ml water
• e.g. tomato paste

Instructions

Working time approx. 5 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 50 minutes

First, I combine the Metaxa and sour cream in a small saucepan and heat the mixture over medium heat, stirring occasionally. While the mixture is warming, I mix the flour with the stock powder and then add it to the saucepan while stirring. When the contents of the pan are warm, I add the water and mix everything well. The stovetop can now be set to the highest heat to bring the sauce to a boil. While the contents of the pan are heating, I stir in enough tomato paste until the sauce reaches a nice light to medium red color. It is important that the sauce simmers for a good minute. Finally, you can season it to taste with salt, pepper, and tomato paste, if desired, and garnish it with parsley. The sauce can be used immediately. However, I recommend letting it cool for 1 hour and then refrigerating it for half an hour. This will make it thicker and easier to use. I use this sauce for all kinds of barbecues, with meat in flatbread, or topping gyros. Enjoy! The entire preparation has about 400 kcal.