Arrowroot Sauce
Submitted by lina
Light vegetarian sauce made with arrowroot, tamari, and vegetable stock. Glossy, savory, and ready in 15 minutes. Great over grains, stir-fries, or steamed veggies.
YIELD
4 servingsPREP
5 minCOOK
10 minREADY
15 minSometimes you just need a good all-purpose sauce, and this arrowroot-based recipe delivers without any fuss.
Arrowroot flour whisked with water, tamari, and vegetable stock thickens into a glossy, savory sauce in under 15 minutes. A hit of cayenne brings gentle warmth, and the whole thing stores in the fridge for up to a week or freezes for later.
Pour it over brown rice, stir-fried vegetables, steamed greens, or roasted grains. It’s the kind of kitchen staple you’ll make on repeat once you try it.
Chef Tips
- Whisk the arrowroot into cool water first. Adding it to hot liquid causes lumps
- Stir constantly over medium heat. Arrowroot thickens fast and can turn gluey if overcooked
- Adjust the tamari to your salt preference. Start with 2 tablespoons and work up to 3
Ingredients
Directions
Mix the arrowroot thoroughly with the water in the saucepan, using a wire whisk. Add the remaining ingredients and mix well. Cook over medium heat, stirring constantly until thickened. Keep warm over low heat. Serve over hot vegetables, whole grains or stir frys. Keeps up to 7 days in refrigerator or may be frozen.
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