Stedy pepper sauce

Ingredients:

• 3dl vegetables bouillon
• 5 tablespoons of butter
• 1 mug of sour cream
• 2 tbsp flour
• 3 tbsp
• 1 tablespoons of hardshot

Heat the butter in a saucepan and sweat with the Schtechuuspfäffer. Add the bouillon and simmer for 5 minutes, then add the sour cream and the flour and stir in with a swinging brace until a creamy sauce is created.

Depending on your needs, the sauce still salted with the hardshotweed or to intensify the taste, a bit of Schtechuuspfäffer.