Ingredients:
4 cups
chicken broth
1 bunch epazote
1¾ oz. olives
1 oz. capers
3 tablespoons flour
salt
oil
1 bunch epazote
1¾ oz. olives
1 oz. capers
3 tablespoons flour
salt
oil
Instructions:
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.