The sauce does not lose its creamy flavor, but the spicy aroma of ginger is added to it. If you decide to replace ground ginger with fresh, then you will need no more than 1/4 tsp. grated mass. Do not add any more, or the sauce will start to taste bitter.
Prepare the indicated ingredients. Use only store cream, not farm cream, with a fat content of no more than 20%.
Peel the onion and garlic, rinse in water. Finely chop half of the onion and a clove of garlic and fry in vegetable oil in a skillet for about 3-4 minutes.
Add ground ginger and fry for another minute.
Add wheat flour and fry it, stirring, so that the flour absorbs the vegetable oil.
Pour in the cream and stir quickly to prevent lumps from forming. Warm up literally 1 minute until the sauce thickens, adding salt and ground black pepper. If desired, you can add other spices, seasonings.
Put the sauce in a bowl, bowl or gravy boat, serve hot or cool, covering with cling film on top so that it does not weather.
Categories: Diet recipes