General method of preparation
Binding of gravy, soups, sauces and stews
1. Prepare the above dishes as you are used to.
2. Sprinkle as much As Much All-Purpose Binder in the dish until the desired thickness is prepared.
Honig Allesbinder
Binding of cooking wet from dwindling vegetables
(e.g. endive, leek, spinach, sliced chicory etc.)
1. Prepare the vegetables as you are used to.
2. Sprinkle as much As Much All-Binder in the vegetable meal while stirring until it is sufficiently bound.
3. Cook the vegetables gently for another 1 minute.

Preparation Basic sauce
1. Bring 300 ml of water, broth and/or milk to a boil.
2. Stir in 25 to 30 grams of All-purpose Binder with a whisk (approx. 4 level tablespoons).
3. Cook the sauce gently for another 1 minute.
4. Season the sauce with salt and herbs and stir 1 to 2 tablespoons of (coffee) cream into the sauce.

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