Arrowroot Sauce

Arrowroot Sauce Recipe - Vegetarian Dish with Arrowroot Powder, Tamari, and Kelp

Preparation time: 5 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Arrowroot sauce is a versatile and healthy thickening agent that has been used in cooking for centuries. Made primarily from the arrowroot powder, this sauce is a fantastic alternative to traditional thickeners like cornstarch or flour. Its neutral taste and clear color make it an excellent choice for a wide range of dishes, from sauces and gravies to desserts. This recipe combines arrowroot powder with soy sauce, vegetable broth, and a hint of cayenne and sea kelp for a flavorful and nutritious addition to any meal.

History

The use of arrowroot as a thickening agent dates back to the early indigenous cultures of the Caribbean, where the arrowroot plant was first discovered. These cultures used arrowroot powder not only as a food source but also for its medicinal properties. The recipe for arrowroot sauce, as we know it today, has evolved over time, incorporating various ingredients to enhance its flavor and nutritional value. It has become a staple in many cuisines around the world, appreciated for its simplicity and health benefits.

Ingredients

2 tbsp of arrowroot powder
1.5 cups of cool water
2 – 3 tbsp of tamari soy sauce
1 – 2 cubes of vegetable bouillon or 1 – 2 tsp of vegetable broth powder
cayenne pepper, to taste
sea kelp, to taste
a dash of sweetener (optional, to balance flavors)

How to prepare

In a saucepan, thoroughly mix the arrowroot with the water using a wire whisk.
Add the remaining ingredients and mix well.
Cook over medium heat, stirring constantly until thickened.
Keep the mixture warm over low heat.
Serve the sauce over hot vegetables, whole grains, or stir-frys.
The sauce can be stored in the refrigerator for up to 7 days or frozen.

Variations

For a gluten-free version, ensure the soy sauce is replaced with a gluten-free alternative. You can also experiment with different seasonings, such as garlic powder, ginger, or herbs, to tailor the sauce to your taste preferences.

Cooking Tips & Tricks

To ensure the best results when making arrowroot sauce, start by mixing the arrowroot powder with cool water to create a smooth paste. This prevents lumps from forming when the mixture is heated. Always add the arrowroot mixture to the saucepan before the other ingredients and heat it over medium heat to avoid overheating, which can cause the sauce to lose its thickening properties. Stirring constantly is crucial for a smooth, consistent texture.

Serving Suggestions

Arrowroot sauce is incredibly versatile and can be served over steamed vegetables, whole grains like quinoa or rice, or used as a base for stir-frys. Its neutral flavor also makes it suitable for sweet dishes, such as fruit compotes or puddings.

Cooking Techniques

The key technique in making arrowroot sauce is the constant stirring over medium heat, which ensures a smooth, lump-free texture. Additionally, experimenting with low heat can help maintain the sauce's thickening properties without risking separation or thinning.

Ingredient Substitutions

If arrowroot powder is unavailable, cornstarch can be used as a substitute, though it may alter the sauce's transparency and flavor slightly. Tamari can replace soy sauce for a gluten-free option, and any sweetener of choice can be used to balance the flavors.

Make Ahead Tips

Arrowroot sauce can be made ahead of time and stored in the refrigerator for up to 7 days or frozen for longer storage. Simply reheat over low heat, adding a little water if necessary to adjust the consistency.

Presentation Ideas

Serve the sauce in a gravy boat alongside your main dish for an elegant presentation. Garnishing with a sprinkle of fresh herbs or a few drops of sesame oil can add color and enhance the flavor.

Pairing Recommendations

This sauce pairs well with a variety of dishes, from vegetable stir-frys and tofu to grilled meats and seafood. Its neutral flavor also complements spicy dishes, providing a cooling balance.

Storage and Reheating Instructions

Store the sauce in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months. Reheat gently over low heat, stirring frequently, and add water as needed to achieve the desired consistency.

Nutrition Information

Calories per serving

A serving of arrowroot sauce contains approximately 40-50 calories, making it a low-calorie option for adding flavor and texture to meals without adding excess calories.

Carbohydrates

Arrowroot powder is almost pure carbohydrates, with 2 tablespoons providing around 28 grams of carbs. However, it's a healthier option compared to other thickeners, as it's gluten-free and easily digestible, making it suitable for those with gluten sensitivities or digestive issues.

Fats

Arrowroot sauce is virtually fat-free, making it an excellent choice for those monitoring their fat intake. The absence of fats also makes it a lighter alternative to sauces thickened with flour and butter, contributing to a healthier overall diet.

Proteins

This sauce is low in protein, with the arrowroot powder contributing negligible amounts. However, it can be part of a protein-rich meal when served over legumes, tofu, or whole grains, complementing the dish without adding excess calories.

Vitamins and minerals

While arrowroot powder itself is not a significant source of vitamins and minerals, the addition of vegetable broth and soy sauce in this recipe provides some nutritional benefits, including sodium for electrolyte balance and iodine from the sea kelp, which is essential for thyroid function.

Alergens

This arrowroot sauce recipe is free from most common allergens, including dairy, nuts, and gluten. However, those with soy allergies should be cautious due to the inclusion of soy sauce.

Summary

Overall, arrowroot sauce is a nutritious, low-calorie, and allergen-friendly option that can enhance the flavor and texture of a variety of dishes without compromising dietary restrictions.

Summary

Arrowroot sauce is a healthy, versatile, and easy-to-make addition to any meal. Its neutral flavor and clear appearance make it suitable for a wide range of dishes, from savory to sweet. With its low calorie and fat content, it's an excellent option for those looking to enjoy flavorful meals without compromising their dietary goals.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a warm summer day and I was visiting my dear friend Margaret in her cozy cottage by the lake. Margaret was known for her delicious home-cooked meals, and that day was no exception. As she prepared a simple yet elegant dish of roasted chicken with a delicate arrowroot sauce, I couldn't help but be intrigued by the unique ingredient.

Margaret noticed my curiosity and smiled knowingly. "Ah, arrowroot sauce," she said. "It's a family recipe that has been passed down for generations. Would you like to learn how to make it?"

I eagerly nodded, and Margaret began to explain the process. Arrowroot, she told me, was a starchy powder derived from the roots of the tropical arrowroot plant. It was commonly used as a thickening agent in sauces and desserts, prized for its neutral flavor and smooth texture.

As Margaret walked me through the steps of making the sauce, I listened intently, taking mental notes and asking questions along the way. She showed me how to mix the arrowroot powder with a bit of cold water to create a slurry, then gently whisk it into a simmering broth until it thickened to the perfect consistency.

The aroma of the sauce as it bubbled away on the stove was intoxicating – a delicate blend of savory chicken broth, earthy arrowroot, and fragrant herbs. Margaret added a touch of cream and a squeeze of lemon juice to brighten the flavors, then spooned the finished sauce over the golden-brown chicken.

I couldn't wait to taste it. The arrowroot sauce was velvety smooth, with a subtle sweetness and a hint of tanginess from the lemon. It coated the chicken perfectly, adding a depth of flavor that elevated the dish to new heights.

As I savored each bite, I knew that I had to learn how to make this sauce for myself. Margaret graciously shared the recipe with me, along with some tips and tricks she had picked up over the years. I scribbled everything down in my trusty recipe notebook, determined to master the art of arrowroot sauce.

Over the following weeks, I experimented with the recipe, tweaking the proportions of ingredients and adjusting the seasonings to suit my taste. I served the sauce with a variety of dishes – from roasted meats to steamed vegetables – and each time, it was a resounding success.

Word of my newfound culinary skill spread quickly among my friends and family. They were eager to taste my arrowroot sauce and learn the secret behind its delectable flavor. I happily shared the recipe with anyone who asked, passing on the knowledge that Margaret had so generously imparted to me.

As the years passed, arrowroot sauce became a staple in my cooking repertoire. I made it for special occasions and everyday meals alike, delighting in the joy it brought to those who tasted it. It reminded me of Margaret and our sunny afternoon by the lake, where I first fell in love with this humble yet extraordinary sauce.

Now, as I stand in my kitchen, stirring a pot of arrowroot sauce on the stove, I can't help but feel a sense of gratitude for all the experiences and people that have shaped my culinary journey. From Margaret's patient teachings to the countless recipes I have collected over the years, each has played a part in making me the cook I am today.

And as I sit down to enjoy a meal with my loved ones, savoring the rich flavors of the arrowroot sauce that I have come to know so well, I am reminded of the power of food to bring us together, to nourish not just our bodies but also our souls. And for that, I am truly grateful.