- 40g Mandolat® soluble mixture
- 500ml water
- 50g potato starch
- A pinch of unrefined salt
- 2 spoonfuls of extra-virgin olive oil
- A pinch of nutmeg
- A spoonful of flaked yeast
Mix the Mandolat soluble mixture, the potato starch and the yeast in a saucepan and carefully dilute the dry ingredients by pouring water and swiftly mixing the mixture with a whisk. Add extra-virgin oil, salt and nutmeg. Thicken the white sauce on a high heat, keep mixing until obtaining the desired texture.