Melt butter in pan over low heat.
Add vegetable stock to a separate container, then whisk in Perma-Flo Starch, 5301 Traditional Soy Sauce Powder and Salt. Whisk until all dry ingredients are dispersed and no lumps remain.
Add vegetable stock mixture to pan and increase heat to medium-high. Bring mixture to a boil and continue cooking for 1 minute while whisking/stirring.
Remove from heat.
- 90.18 Vegetable Stock, unsalted
- 4.97 Butter, unsalted
- 3.48 Perma-Flo Starch
- 0.92 Wheat-Free Soy Sauce Powder 5360/5365
- 0.45 Salt