Base for light meat sauces

5 cups (1 l) skim strong beef or chicken broth
3 tbsp (30 g) flour
1/2 cup (100 ml) milk
60 g butter
Flour to bake yellowing in dry iron pan, stirring constantly, away from heat and stir until cool. Added gradually and stirring half cold broth. The resulting homogenous diluted with the remaining broth and boil 40 minutes on low heat, stirring to not burn and remove the foam. Salt and strain. Add milk and the butter. Sauce mix and retired from the fire. Until use is kept in a water bath. From this sauce by adding suitable additives are obtained frikaseta sauces, egg and dairy dishes.
0 users
01 Dec 2002


Not zanm why, but a lot of things here are not named as ,. Not to mention the small subtleties and details. So for this sauce. Well, that each sauce whose first flour bake and then added to it any liquid has nothing to do with the sauce, which is based natural flour, but added to fats, oils you will, margarine or cooking oil type ,. Explain it this way becomes tasteless mess ....

recipe is the basis for sauces. This means that to get a true sauce should add one more thing - there are other recipes using that basis. What are you talking about sauces such as béchamel, which are directly ready for consumption. This sauce is prepared exactly as described above - flour bake rather than fry.