White Seafood Sauce

Ingredients

• Flour1 tbsp
• ghee or oil1 tbsp
• milk or broth1 cup
• Salt and pepperto taste

Allergens (inferred from ingredient names): cereals_gluten, milk

Nutrition per serving (modelled estimate, not measured): kcal 70, protein 2, fat 4, carbs 6, fiber 0, sugar 3

Original steps

1. Melt the ghee or oil, add the flour, and stir well until it turns slightly golden, then remove the pan from the heat.
2. Gradually add the milk or broth while off the heat, stirring constantly until smooth, then return the pan to the stove over medium heat until it reaches the desired thickness, ensuring the sauce remains slightly fluid.
3. Season with salt and pepper.
4. Variation with parsley or lemon: Optionally, add 1 tsp of chopped parsley or 1 tsp of lemon juice to the sauce while it is still hot.
5. Variation with mustard and vinegar (Method 1): Alternatively, mix 1 tsp of mustard well with 1 tbsp of vinegar, add it to the sauce, and bring it back to a boil on the stove.
6. Variation with mustard and vinegar (Method 2): Or, add 1 tsp of mustard directly to the sauce and stir well, then let it cool; subsequently, gradually whisk in 1 tbsp of oil alternating with 1 tbsp of vinegar, stirring constantly until emulsified.