Savory flour-thickened sauce
Buckwheat Sauce
Buckwheat sauce is a cooked savory sauce thickened with buckwheat flour and made with vegetable broth, onion, garlic, soy sauce, and optional nutritional yeast.
How to make Buckwheat Sauce
10 ingredients and six steps. Follow the quantities and method below.
Buckwheat Sauce
A source-preserved buckwheat-flour sauce recipe with vegetable broth, onion, garlic, soy sauce, and optional nutritional yeast.
Ingredients
- Buckwheat flour 30 g
- Olive oil or unsalted butter 30 g
- Onion 50 g
- Garlic 2 cloves
- Vegetable broth 500 ml
- Soy sauce 2 tablespoons
- Nutritional yeast (optional, for a cheesy flavor) 2 tablespoons
- Salt to taste
- Black pepper to taste
- Fresh herbs (such as parsley or dill) for garnishing
Method
- In a saucepan, heat the olive oil or melt the butter over medium heat. Stir in the buckwheat flour to form a paste, cooking it for about 2 minutes until it turns a light golden color. This roux will thicken the sauce.
- Add the chopped onion and minced garlic to the roux. Sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
- Gradually whisk in the vegetable broth, ensuring there are no lumps. Add the soy sauce for depth of flavor.
- Bring the sauce to a simmer, stirring constantly until it thickens, about 5-7 minutes. If the sauce is too thick, you can add more broth to reach your desired consistency.
- Stir in the nutritional yeast, if using, for a nutty, cheesy flavor. Season with salt and pepper to taste.
- Remove the sauce from heat. Serve hot, garnished with fresh herbs, alongside buckwheat porridge or over steamed vegetables.
Recipe notes
A source-preserved buckwheat-flour sauce recipe with vegetable broth, onion, garlic, soy sauce, and optional nutritional yeast.
About this recipe’s source
This recipe was migrated from Sauce Wiki's former WordPress page at the same URL. Its ingredient lines and method are copied from the frozen structured source. Unsupported history, health, rating, nutrition, storage, and media claims were not added.
The ingredient quantities and method are preserved from the former page. Recipe rich-result markup remains withheld until an accurate completed-dish image is reviewed.