Makalo - Greek Ketchup

1. 1

   Over medium-high heat, add the olive oil and flour to a large, shallow pot or skillet.

2. 2

   Stir constantly with a wooden spoon to cook the flour and toast it a bit. Continue to stir until the roux has turned to a light brown color.

3. 3

   Add broth and whisk in the pan.

4. 4

   Add the tomato and paprika, simmer for a few minutes to cook through.

5. 5

   Add salt and pepper.

6. 6

   Stir occasionally so the sauce doesn't burn in the pan.

7. 7

   Allow the broth to reduce and become thick - don't get into a hurry and take the lazy way out adding in cornstarch. Just let it reduce for about 20-30 minutes.

8. 8

   Serve as a dipping sauce along side meat.

* Per serving · 4 servings · Values may vary.

No additional tips available.