White Sauce:Recipe


4 cups chicken broth
1 bunch epazote
1¾ oz. olives
1 oz. capers
3 tablespoons flour


White Sauce Recipe: Over low heat, simmer the epazote, olives and capers in the chicken broth. Separately, mix the flour with a bit of water, strain out any lumps, and slowly add it to the broth, stirring constantly for a smooth consistency. Add salt and a touch of oil, and gently simmer on low heat for a few minutes.

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