Sweet and Tangy Beet Sauce

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a small saucepan off the heat, whisk together the cornstarch, white vinegar, and water until no lumps remain.

   Ca. 1 min.

   Kokkens note: Dissolving the cornstarch in cold liquid first is key to preventing a lumpy sauce.

2. 2

   Add the granulated sugar and salt to the pan and whisk to combine.

   Ca. 1 min.

3. 3

   Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly.

   Ca. 2 min.

   Kokkens note: Constant stirring prevents the sauce from scorching on the bottom of the pan as it heats up.

4. 4

   Once boiling, continue to cook for 1 minute while stirring, until the sauce appears clear and has thickened.

   Ca. 1 min.

5. 5

   Remove the saucepan from the heat.

6. 6

   If using, add the cubed unsalted butter and whisk until it is fully melted and incorporated for a glossy finish.

   Ca. 1 min.

   Kokkens note: Adding the butter off the heat helps it emulsify properly for a smooth, rich texture.