Meatloaf, chicken schnitzel, fish from the oven … what would they be without a perfect sauce? Not without reason, the best restaurants have their sauciers (chefs only on sauces). The ground is to make a good base, then we only play with the ingredients. For warm-up, we recommend hot, fragrant and thick sauces. If you just became hungry, it means you’d probably do with a bit of tasty gravy. How to make gravy? Let us answer this question in the article below.
How to make gravy?
Meat sauces should be well chosen, taking into account the type of meat, as well as the expected taste of the finished dish. Some of them are more universal, others less so. A great example of a very versatile meat additive will be e.g. mushroom sauce. It will perfectly emphasize the taste of both delicate chicken and venison. You can also add it to many flour dishes, noodles and croquettes. In turn, mango sauce will emphasize mainly the taste of poultry meat. Looking for a Mexican twist? Add peppers, tomatoes and spices to make a “gravy salsa”.
How to make a gravy: preparation
– Fry the onion or garlic in a frying pan, which will give it expressiveness and a spicy flavor. Do you think of a milder sauce? In this case, choose sugar onions or shallots. If the meat was fried before, use the same dish to prepare the sauce. Thanks to this, “you will get the taste out of the pan.”
– Choose additions: mushrooms, chanterelles, herbs, and then add them to the onions.
– Choose a decoction to cook the sauce on. You can choose: mushroom, onion, baking essences. Combine their flavors freely. For example, you can prepare plum sauce on a baking sauce. This decoction is best for red meats, and poultry for white.
– Cook the sauce until the flavors penetrate and some of the water evaporates.
– Cream sauces and thicken with a roux if necessary.
How to make a gravy: a recipe
To prepare the classic sauce you will need:
- 1 cup of remaining juice after roasting (the meat must be lightly roasted during cooking, roast to create a taste)
- 2-3 tablespoons of flour
- 1 bay leaf
- 2 grains of allspice + a few balls of pepper
- salt, pepper to taste
- magic and vegetables to taste (not necessarily)
- 1/2 broth cubes
Pour essences of meat into the pot, if we still have burnt flavors at the bottom of the pan, pour water, mix until everything breaks, it is important that the baked parts from the bottom of the pan leave the pan. Water we add about 2 glasses (if the taste is strong, we add a little more), add bay leaf, herbs, salt and pepper in grains and ground, as well as stock cube. we cook for about 10 minutes, (it’s obligatory for me to have the magic in the sauce, which gives a great taste).
Flour should be spread with 1/2 cup of water and pour into the boiling sauce, stir vigorously so that no lumps form, boil and turn off the gas. We adjust the density of the sauce with flour. Season to taste with salt, pepper and magic.
Gravy is also excellent with dill or chives.