in Recipes

Spring noodle sauce

updated

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Ingredients for 4 servings:

  • 40 g flour
  • 40 g butter or margarine
  • 500 ml liquid (milk, water, broth), or mixtures thereof
  • 1 carrot(s)
  • ½ cube of herb(s), or broth if not used as liquid
  • 1 bunch of herbs, fresh or frozen

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

with carrots or other vegetables

Make a roux by melting the butter and gradually whisking it into the flour. Stir in the liquid and add the herb cube/stock. Simmer. Wash the vegetables and peel them if necessary. Either grate them or cut them into small pieces, although pre-cooking is recommended. Add the vegetables to the sauce and season with herbs to taste. Tip: Use bell peppers or zucchini as the vegetables. Radishes or beets are also possible.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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