50 g butter
50 g flour
300 ml bone broth
100 g sour cream
20 ml vinegar
20 g garlic
salt to taste
1
Heat the butter , add the flour and cook without browning. Deglaze with sour cream mixed with bone broth and vinegar and let it boil
2
Add the garlic paste , adjust the salt to taste and continue boiling until the sauce has the required consistency. Finally, strain through a sieve.
It is used for beef and poultry stews.
Ingredients
50 g butter
50 g flour
300 ml bone broth
100 g sour cream
20 ml vinegar
20 g garlic
salt to taste
