Preparation
- Sauté: Gently sauté the diced onions in 50 g of butter until they are light golden brown.
- Dissolve the yeast: Crumble the fresh yeast over the onions and stir until the yeast has completely dissolved.
- Thicken: Add the vegetable broth and the whole grain spelt flour. Bring the mixture to a boil while stirring constantly to create a smooth base.
- Emulsify: Stir in the remaining 50 g of butter until melted and combined. Remove from heat and allow the mixture to cool.
- Season: Once cooled, thoroughly mix in the vinegar, herbs, and the aromatic Hildegard spices. Season to taste.
- Store: Fill into a screw-top jar and keep refrigerated for the best flavor and shelf life.
Properties: Savoury, Aromatic, Hearty, High in fibre, Vollkorn, Nutritious
