Sauces are not difficult; and yes, the French are famous for their sauces.
So, what's in a good sauce? Well, depending on your preferences for thick or thin sauce, you either add more stock or cream. To really thicken it up, make a roue first with a large pat of butter and tbs. of flour, add cream or stock and stir in. Again, the controlling the consistency is up to you.
Yet, its enough to ensure a creamy thicker sauce, by mixing 1 tbs of flour to 1/2 cup of heavy cream
and stir into the already forming meat au jus in the skillet. For an extra zesty cream sauce, add a tbs or two
of Dijon mustard which is perfect for pork or veal.
What kind of sauce is Alfredo? Its a basically, a white sauce often used over fettuccine pasta or any favorite pasta. For this creamy Italian sauce, begin by sauteing chopped onion and or garlic in butter and olive oil along with fresh dried herbs: rosemary, mint and oregano. Once the onion/garlic is browned, add 1 cup of heavy cream with one tbs of white flour mixed in. Continue to stir, if the sauce appears too thick or sticky, add a bit of chicken stock.
As for salt and pepper, you can add to taste... and don't forget the grated Parmesan cheese.
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