Gluten free sauce

AIP | paleo | grain-free | gluten-free

Ingredients for the gluten-free sauce

Makes approx. 255 ml of sauce

• 80 ml deglazed meat juices
• 130-140 ml meat broth or stock
• 60 ml dry red/white wine, alternatively coconut milk (for AIP), cream or a mixture of 2 tbsp brandy and 2 tbsp stock
• 1 tbsp Ruut cassava flour
• 1 tbsp finely chopped onion
• 1 tsp finely chopped garlic
• Spices and herbs of your choice
• Salt and freshly ground pepper

Thickening gluten-free sauce without a roux

Tip :) Always use a kitchen scale for our recipes and for weighing the flour.

1. First, cook the meat in a roasting pan as desired. When it is done, wrap it and keep it warm. Collect and measure the meat juices in the roasting pan. If necessary, top up to 80 ml with stock and return to the roasting pan.
2. In a small bowl, stir 130 ml broth or stock, 60 ml wine and the Ruut cassava flour until completely smooth. Add to the meat juices in the roasting pan together with the finely chopped onion and garlic.
3. Bring to the boil, stirring constantly, until the sauce thickens slightly. Now reduce the heat and simmer for 1-2 minutes or until the sauce has thickened. Season the sauce with salt, freshly ground pepper and spices of your choice.

The sauce will thicken a little more as it cools.

Serve with the meat.

Tip:

• If you have a lot of meat juices, this recipe can be scaled up proportionally.
• For a thicker sauce, reduce the amount of stock from 150 ml to 130 ml. If it becomes too thick, simply add a little more stock at the end.