Heat the oil in a 1-or 2-quart saucepan over medium heat. Add the onion and garlic, cover and cook over low heat for about 5 minutes to wilt the onions. Check halfway through to make sure they are not browning.
Raise the heat to medium again, stir in the flour, cumin and black pepper, and cook, stirring, for 2 minutes to cook the rawness out of the flour. The onions will tend to ball up into clumps, but that does not matter. When the onion-flour mixture just begins to color, remove pan from heat and gradually pour in the broth, stirring constantly to prevent lumps-a wire whisk helps here.
Add all the remaining ingredients. Return pan to heat and bring to the boiling point, then cover and simmer over low heat for 30 minutes, stirring occasionally. The finished sauce should be thick enough to nap a spoon-if too thick, dilute with a bit more broth or water.
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|Serving Size: 1 Serving (487g)|
|Recipe Makes: Servings|
|Calories from Fat: 126 (48%)|
|Amt Per Serving||% DV|
|Total Fat 14g||19 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 1172.7mg||40 %|
|Potassium 641.4mg||17 %|
|Total Carbohydrate 30.4g||9 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 27.1g|
|Protein 6.7g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 260
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