Arrowroot Sauce
Yield
4 servingsPrep
5 minCook
10 minReady
15 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
arrowroot flour
|
|
| 1 ½ | cups |
water
cool |
|
| 2 | tablespoons |
soy sauce, tamari
tamari, up to 3 tb |
|
| 1-2 | each |
vegetable stock cubes
|
*
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 1 | x |
sea kelp
to taste |
* |
| 1 | x |
artifical sweetener
sweetener (optional) |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
arrowroot flour
|
|
| 355 | ml |
water
cool |
|
| 3E+1 | ml |
soy sauce, tamari
tamari, up to 3 tb |
|
|
vegetable stock cubes
|
*
|
||
| 1 | x |
cayenne pepper
to taste |
*
|
| 1 | x |
sea kelp
to taste |
* |
| 1 | x |
artifical sweetener
sweetener (optional) |
* |
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.
