As every sauce always succeeds: with corn or potato starch
Sauces are a thing in themselves. Sometimes too thin, sometimes too thick or sometimes lumpy. Finished gravy binders are expensive and the aftertaste of these gravy binders just tastes artificial.
Burning with oil and flour are very calorie-containing and do not go with every dish.
The solution: Simply corn or potato starch (available in every supermarket) - depending on the mass to be bound - stir 1 to 2 tablespoons in a cup with a little cold water and lift under the mass or liquid and stirring constantly (possibly. with the whisk) to boil briefly again. So you can tie any sauce tasteless. If the sauce is still too thin, repeat the process with 1 tablespoon and a little water if necessary. Over time you get the right feeling for the amount you need. For 250 ml of liquid you need about 1 tablespoon of corn or potato starch, depending on how creamy the sauce should be.
And best of all, the whole has hardly any calories and always succeeds.
