Gravy - a wonderful addition to many dishes, so often the hostess trying to find an answer to the question - how to make gravy so that she decorated lunch or dinner, giving it a tinge of elegance and made it festive.With this sauce even children are more likely to eat mashed potatoes or rice, buckwheat or pasta.For starters let's talk about how to make gravy for pasta.
Take two or three medium onions and finely chop.Rub a large carrot.Heat the pan, pouring oil on it.First, put the onion, saute until soft, then sprinkle in carrots.After a few minutes, add half a cup of vegetables in ketchup.Instead, you can take and tomato paste, and if you cut fresh tomatoes and put them in a pan, it will be even better.The resulting mass is needed to put out three or four minutes, stirring constantly.Then sprinkle in a tablespoon of flour and pour hot water.Do not forget to stir well the future gravy.It should not get too thick, but not liquid.Once received by the mass begins to boil, it can be removed from the stove.Hot sauce pour the pasta and you can feed them to the table.
And now let's talk about how to make gravy with gras.Take a piece of pork or beef liver and remove the veins and films.Can be pre-soak gras in milk, but for the preparation of dressings according to the recipe is not required.Rinse it well enough.Then, cut the liver into small pieces.Fry them in vegetable oil.Oils take a little - do not need to chunks of liver floating in it.Long hot - up to ten minutes, because then these pieces made ready with the sauce.While fried gras, can be prepared zazharku.Onion cut into smaller ones, bring to a golden brown in a frying pan, then add the onion grated carrots and simmer the vegetables for about five minutes.Now Put in boiling water fried liver and vegetables, add salt to taste and a little pepper.In a clean bowl mix with water two tablespoonfuls of flour.Consistency should be about like yogurt.Add the flour to the gravy, stirring constantly.Make sure that there are no lumps.Within a minute or two hepatic your sauce is ready.
Let's reveal some of the secrets of how to properly prepare the gravy.If you think and look closely, you can easily find that many of the dishes in the cooking process to form an excellent foundation for the gravy.At the heart of almost any gravy is background - dark or light, which is a broth of poultry or meat, fish or fowl.If the volume of the freezer compartment of your permit, you can freeze a broth and keep it long enough, using as needed.The soup is usually run by a versatile thickener - divorced in water with flour.Get a light gravy can be a basis for fish, beef bones from cooked meat or vegetables.If soup is rich, the foundation cooled down, it can be like jelly.Dark base for gravy - is often fat from frying or stewing meat.Do not forget to check to see whether there is in this soup bitter taste.To this can be added based on wine or broth, then - put out.In general, each time re-quenching taste of gravy would make a more pronounced and intense.
to the aforementioned basis for the sauce, you can add a variety of ingredients that give the gravy a taste.So, for the basis for a dark gravy can add fried onions, mushrooms, sour grapes, red wine, mustard and cognac.
How to cook gravy based on the light?To give it a richer taste can be supplemented with egg yolk.Just whisk the egg yolk with a tablespoon of cream or milk, then add to it a little sauce (it do not stop beating).Then pour the yolk divorced in gravy.Stir constantly need to prevent folding yolk.If your sauce to be hot, and you want to spice it with sour cream, cream, lemon juice, mustard and herbs, after the addition of these ingredients to boil longer need to not spoil the taste.Greens added to the end of the cooking.
cooked correctly sauce perfectly stored in the refrigerator for several days.Now that you know how to make gravy - Treat your family!
