White Sauce

White Sauce

Ingredients

1 cup water
1 cup organic free range chicken stock
1 clove garlic crushed
1 strip of ginger approximately 1” x 2” x ¼”
½ tsp salt
dash of black pepper (1/8 tsp)
1 tbsp white vinegar
2 tsp tapioca flour mixed in 3 tbsp water

In a saucepan mix water, chicken stock, garlic, ginger, salt, pepper, and vinegar. Bring to a low boil then reduce heat and let simmer for about 15 minutes (this lets the ginger and garlic mix well with the other flavors). Then thoroughly stir the tapioca flour and water mixture and teaspoon by teaspoon add it to the simmering sauce, stirring vigorously with each addition to prevent “clumping”. Once the tapioca is added mildly increase the heat and bring the sauce to a low boil stirring frequently. Then reduce heat back to low until ready to serve.


This is a mild basic sauce, it should be halfway between water and honey in thickness characteristics. It serves to add moisture and mild flavor changes to meat, potatoes, and other dishes. If you find it excessively bland then increase salt and/or pepper amounts. A similar but bolder sauce is the ginger sauce which increases the garlic and ginger contributions. If the sauce is too thin increase the amount of tapioca flour, if it is too thick add more chicken stock or reduce the amount of tapioca flour on your next attempt.