Sauce Stabiliser, dark

It’s Sunday morning and the aroma of a delicious roast in the oven is filling the whole house. Your mouth is already watering as you imagine pouring delicious dark brown gravy over the meat.

But it doesn’t need to be Sunday to enjoy a delicious feast. A wonderful dark gravy also works wonderfully well with dishes such as roulades, stew, or dumplings and tenderloin. It isn’t so easy to whip up a delicious gravy. But you can pull it off with a little helping hand! Our organic sauce stabiliser thickens dark sauces quickly without lumps. The flavourless sauce stabiliser is also ideal for vegetable broths and soups. Simply sprinkle into the boiling fluid and you’re good to go.

Preparation

1. Sprinkle the sauce binder straight into the cooking liquid (around 3 tbsp for 250ml water). Leave to boil for around 1 minute, and the sauce is ready. If this should be even thicker, simply sprinkle a little more in and bring to the boil again.
2. The sauce binder is very versatile, binding all kinds of sauces, such as paprika, pepper, onion, bourguignonne and gravies of all kinds, as well as binding dark soups, stews, ragouts and hachés.