Creamy Ginger Sauce
Description
Perfectly complements meat, poultry, and side dishes. The sauce retains its creamy flavor, enhanced with the spicy aroma of ginger. If you decide to substitute ground ginger with fresh, use no more than 1/4 tsp of grated ginger. Do not add more, otherwise the sauce will become bitter. The finished sauce can be stored in the refrigerator for several days.
Instructions
- 1
Step 1
Prepare the listed ingredients. Use only store-bought cream, not homemade, with a fat content of no more than 20%.
- 2
Step 2
Peel the onion and garlic, then rinse under water. Finely chop half of the onion and one clove of garlic, then sauté in vegetable oil in a skillet for about 3–4 minutes.
- 3
Step 3
Add the ground ginger and sauté for another minute.
- 4
Step 4
Add the wheat flour and fry it, stirring, until the flour absorbs the vegetable oil.
- 5
Step 5
Pour in the cream and quickly stir to prevent lumps from forming. Heat for just 1 minute until the sauce thickens, adding salt and ground black pepper. If desired, you can add other spices and seasonings.
- 6
Step 6
Place the sauce in a bowl, ramekin, or sauce boat, and serve it hot. Alternatively, let it cool, covering the surface with plastic wrap to prevent it from drying out.