Cooking meat sauce does not take much time. The sauce is rich in taste and versatile in use.
Proper Method for Making Meat Sauce
To make meat sauce from scratch, you only need 4 steps.
Deglazing
Deglazing is a culinary technique in which browned leftover food from a pan is dissolved in liquid to create a base sauce that is used to flavor sauces, soups, and gravies.
- Use what's left in the pan after frying the meat.
- Add some beef broth to the pan and stir.
Instead of stock, you can use vermouth, red wine, vinegar and milk.
Preparation of the roux
- Add thickener to the pan and stir.
- Cook the mixture until it is smooth, about 1 minute.
This mixture of fat and flour plays an important role in the thickness and richness of the sauce.
Be careful not to overcook the sauce: remove the pan from the heat when the mixture begins to turn golden in color.
Adding stock base
- Pour in the broth slowly.
- Cook until sauce thickens.
In the process, the sauce must be constantly stirred with a metal whisk.
Serving
Before serving, strain the sauce through a fine sieve to remove lumps.
Season the sauce with black pepper and salt to taste.
Serve the sauce warm.
Use thyme, rosemary, and green onions to add a restaurant touch.
Meat sauce is universal and goes well with almost any product: vegetables, potatoes, mushrooms.
