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Eggy sauce

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Ingredients

0.5 cups water
2 tsp corn-starch
1 tbsp olive-oil
1 tbsp nutritional-yeast
0.25 tsp kala-namak
0.125 tsp turmeric

Method

In a small pot, whisk the water with the cornstarch. You don’t want to add the oil at the same time as the corn starch, otherwise you’d get clumping.
Whisk in all of the remaining ingredients.
Put over medium-high heat, and whisk while it cooks.
Cook for 3 to 5 minutes. You’ll know it’s getting down when the sauce starts to thicken. As well, at first the oil will kinda float on the top. Once it starts thickening, you should also see the oil start to incorporate fully, and the colour of the sauce should darken a bit.
Serve hot with strips of buttered toast and a crack of pepper! Or over home fries! Or anywhere you might want something like a runny egg yolk

Made from

Data

Raw JSON data ↗

Nutrition Data

{
  "per": "1 serving",
  "calories": "231.2 kcal",
  "carbohydrates": "13.98 g",
  "fat": "15.91 g",
  "fibre": "2.99 g",
  "protein": "7.95 g",
  "sugar": "0 g",
  "water": "125 g"
}