Whenever you cook meat, don’t forget about a quick and delicious sauce with cooking.
A soup full of flavor
A Sunday roast is always a good opportunity to turn ordinary fat into a rich sauce.
Maybe you have been preparing soup with výpeku for a long time, maybe you are hearing about it for the first time. In any case, preparing tohto expresného demi glaceu is easy fundamental posunie cejle svoratoje z hotového jedla.
How about that?
Basically it doesn’t matter what kind of meat you’re grilling. Výpeková omáčka only needs a few spoonfuls of chicken, bravčového or hovädzieho a máte perfektný odrazový mostík.
It is good when in mäsku, exactly under it, before cooking, add onions, garlic and other root vegetables. When ready, take them out of the oven and leave them for 15 to 30 minutes, depending on the type and weight of the meat. This pause gives us a precise window of time to prepare the sauce.
Place the cooked dish with the cooked pieces of vegetables on the stove and continue to heat on low heat. Add 1 to 2 spoons of múky, fry for a while and pour about 2 liters of water. If you are preparing a weekly vývar with roasts, use ten múky for the sauce – the sauce will be tastier. Sign in again children’s wine – to have a fault, červené pre tmavé mäsko.
Bring everything to a boil, but during the slow cooking, try to add the sauce to the part of the grilled meat that is sitting on the cooking tray. Then strain the sauce through a strainer into a small saucepan and continue cooking. In kastróle by sme mali to cook them very long, until he reduced his embrace to half.
Finally, taste the sauce, but add salt if necessary. We add it and a spoonful of ground oilremove from the heat, but when the butter has melted, pour it into a pan, a small jar or a glass or ceramic container.
Pour the hot sauce prepared in this way over the meat slices and a side dish. We can store it in the refrigerator and use it to reheat the food or cook a completely different dish.