Saffron Sauce

An old Bohemian sauce that our grandmothers used to prepare when they were still growing saffron in their gardens. This sauce tastes best with bread dumplings and boiled smoked meat.

Ingredients:

0.5 l of smoked meat stock 4 pieces garlic cloves 1 pk onions 2 tbsp lard

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1/2 tsp saffron flowers smooth flour

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pepper salt

Procedure:

1. Fry the onion in lard, stir in the plain flour, make a light roux, and pour in the smoked broth
2. Cut 4 garlic cloves into rounds and add saffron blossoms to the broth
3.

Note:

Recipe author.