Hot garlic sauce

Ingredients for 4 servings:

• 80 g butter or fat
• 80 g flour
• ½ liter milk, cold
• ½ liter of cold water
• 2 tbsp, leveled vegetable broth powder
• 1 bulb(s) garlic, pressed
• some nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

With shoulder of pork, sauerkraut and mashed potatoes

Heat the butter or fat, sweat the flour until light yellow, and then add the milk and water, stirring constantly. You don’t want any lumps to form, so stir in the liquid while still cold. Add the vegetable stock powder, nutmeg, and crushed garlic clove, and stir well. Simmer for 10 minutes, adding a little water if the sauce is still too thick. You can use the stock from the Schäufele water instead of water, but then you’ll need less vegetable stock powder. The sauce is served hot, and we have it every Christmas Eve with Schäufele, sauerkraut, and mashed potatoes.