Ingredients for Cameline Sauce
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon saffron threads
- a pinch of freshly grated nutmeg
- ¼ cup dry white wine
- ½ cup fresh breadcrumbs
- 2 tablespoons brown sugar
- ½ cup water
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How to Make Cameline Sauce
- In a mortar and pestle, grind 1 teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon saffron threads, and a pinch of freshly grated nutmeg until smoothly combined.
- Add ½ cup fresh breadcrumbs to the mortar and grind until a smooth paste forms.
- Gradually whisk in ½ cup water and ¼ cup dry white wine. Bring the mixture to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, or until the sauce has thickened to your desired consistency.
- Stir in 2 tablespoons brown sugar and continue to simmer for another 2-3 minutes. Taste and adjust sweetness as needed.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
52g
Fat
1g
Carbs
11g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Sauces Condiments Etc French Easy European Dinner Party Heirloom Historical Holiday Event Vegetarian Grains Stove Top Dietary Spicy Inexpensive Savory Sauces Pasta Rice And Grains Novelty Taste Mood Equipment 3 Steps Or Less
