Light South of the Border Sauce

By Hester

Chicken bouillon blends with wine, cumin and even a little hot sauce if you wish to spice things up. The result is a light, clear and tasty sauce for Mexican dishes.

Ingredients

• 2 3/4 cups chicken bouillon
• 2 tablespoons all-purpose flour
• 1/4 cup dry white wine
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/8 teaspoon cumin
• 2 tablespoons vegetable oil
• Few drops hot sauce (optional)
• 1/2 oz tequila (optional)

Details

Servings 2
Adapted from amazingmexicanrecipes.com

Preparation

Step 1

1.Whisk in the flour for 2 or 3 minutes, or until it is dark brown.

2.Whisk in the wine and tequila (if using).

3.Whisk in the pepper, cumin, and a few drops of hot sauce, if using.

4.Taste it and add the salt if it needs it (this depends if you used a salty bouillon or not).

5.Gently simmer the gravy over a low heat for 8 minutes or until thick enough, stirring it a few times.

6.Cook it for longer if you want it thicker.