Vegan sauce for salads

Ingredients for 1 servings:

• 1 onion(s)
• 70 g margarine
• 60 g flour
• 200 ml oat milk (oat drink)
• 200 ml instant vegetable broth
• 30 ml white wine, sweet
• 2 tbsp lemon juice
• 2 tbsp mustard
• 2 tsp sugar
• salt and pepper
• 3 tsp parsley and basil, mixed, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

contains mustard and alcohol

Peel and finely chop the onion. Heat the margarine for a roux in a saucepan. Add the diced onion and sauté until translucent. Add the flour, stir in, and sauté briefly. In a separate bowl, combine the oat milk and the cold vegetable stock. Then slowly pour the liquid into the saucepan with the roux, stirring constantly. Stir in the white wine, lemon juice, and mustard, and gently bring to a boil. Season the sauce with sugar, salt, and pepper, and add the herbs. The sauce can be kept in the refrigerator for a few days and goes perfectly with all kinds of salads, as well as with raw vegetables, artichokes, meat, and cold fish—perhaps with other spices such as turmeric and cayenne pepper.