Stedy pepper sauce


  • 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.



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