Rich, smooth and so full of flavor, here’s how to make a perfect sauce every time! Everything you need are flour, broth or dripping and some seasonings.
- It is smooth and without lumps every time.
- It can be made without dripping if you don’t have any.
- This homemade sauce recipe has a richsavory flavor and can be made with any type of dripping, including those from Türkiye, pig, chicken or beef.
- The addition of a little dressing of poultry and herbs gives him a Comforting home flavor.
Ingredients for homemade sauce
- Drips: The drips are the tasty fat and the juices that melt the meat as they roasted. Do not forget to scrape those tasty pieces on the bottom of the pan (Aka “affectionate”) for your sauce. If you have no drips, you can use the broth in place.
- Flour: The flour for all uses is mixed with butter to create a roux, which thickens the sauce.
- Spaces: The pullame dressing adds depth of flavor to the homemade sauce but you can use fresh herbs such as parsley, thyme, sage or rosemary in passing 3, but filter at the end of passage 5.
Variations
If you have no drips, the sauce can be done with only butter or a combination of butter and oil. The flavor will change and will have a buttery flavor, but it will still be delicious.
If you have no drips, it is important to brown the flour before adding liquid for a deeper flavor. I like to add a pinch of dry rosemary and about 1/2 teaspoon of onion powder together with the poultry dressing.
Holly’s advice for the best sauce
- Brown bit = flavor. Use a spatula to scrape all the brown pieces (known as affectionate) on the bottom of the pan: it adds a lot of flavor. Add a little broth if necessary.
- Separate fat. I use a sauce separator To separate the fat from the juices, you can also browse it from the surface with a spoon.
- Add the broth if necessary. The fat will mix first with the flour, then the rest will be added. You can complete it with the broth, if necessary.
- Brown the Roux. Cook the fat with flour until the flour is slightly browned (recipe below).
- Add the broth slowly.Bang after each addition to keep it beautiful and smooth, at the beginning it will be dense and pasty, but you thin.
The best way to keep the sauce
- MAKE AHEAD: The homemade sauce can be prepared 2 days in advance and kept in the refrigerator. Reduce it over medium-low heat while slamming until it is smooth and heated.
- Fridge: Keep the remaining sauce in a covered container in the refrigerator for a maximum of 4 days. Bang while heating on the hob.
- Freezer: Freeze in bags with zipper for a maximum of 4 weeks. Defrote during the night or in a saucepan over medium-low heat.
Have you made this homemade home -made sauce? Make sure to leave an evaluation and a comment below!
How to make the sauce
This recipe is a step -by -step guide on how to create a sauce that is perfectly tasty (and lump -free) every time!
Prevent the screen from becoming dark
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Once the meat is cooked, transfer it to a plate to rest. Use humidity from drips to scrape any brown pieces from the bottom and the sides of the pan. Filter the drips through a fine sieve, if desired.
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Leave the drips to rest for a few minutes so that the fat and dripping is celected. The fat will go up to the top. Spoon ½ cup of fat in an medium saucepan, adding butter to make ½ cup if you don’t have enough fat.
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Mix the flour and the pullame dressing and cook for 3-4 minutes over medium heat, mixing, until the flour starts brown slightly and the mixture has a slightly hazelnut smell.
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Gradually add the liquid (dripping and/or broth), beat until smooth after each addition. The mixture will initially be very thick and will gradually dilute; You may not need all the broth.
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Bring to a boil over medium heat during the anchor and boil for 1-2 minutes.
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Taste the sauce and season with salt and pepper if necessary. Mix the parsley or other fresh herbs and serve.
- When heard ½ cup of fat in a saucepan, stop the remaining fat and set aside in the event that you want more.
- If you don’t have fat enough, add unbeaten butter to prepare a total of ½ cup of fat.
- If you do not have enough juices/drips from the meat, add further broth (canned, inscribed or homemade). I prefer to use the complete sodium for the best flavor.
- Optional herbs: ½ teaspoon of onion powder or ¼ teaspoon of garlic powder can be added to flour during cooking in fat. I love add ½ teaspoon of poultry to my sauce, regardless of the type of sauce.
- The leftovers will hold in an airtight container for 4 days in the refrigerator and 4 weeks in the freezer.
Calories: 90 | Carbohydrates: 5G | Protein: 1G | Fat: 8G | Saturated fat: 5G | Polynsaturo fat: 0.3G | Monolysatuine fat: 2G | Trans fat: 0.3G | Cholesterol: 20mg | Sodium: 296mg | Potassium: 10mg | Fiber: 0.2G | Sugar: 1G | Vitamin A: 392Iu | Vitamin C: 0.5mg | Soccer: 4mg | Iron: 0.3mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dip, sauce, side dish
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