Thickening has a sauce or thickening sauce that you currently doing zero (now, while the guests wait!) It is much easier than you imagine. You only need three ingredients and with a few simple steps, you will have the rich and tasty sauce with no lumps in sight. Start with the juices of a roast turkey, chicken, pork or beef roast or simply use the butter with the chicken broth. The process is the same in any way – – and always work perfectly.
How to thicken the sauce has done
Trying to thicken the sauce that you already started? Out in a separate pot and start the process below: melt the butter, add flour and cook for 2 minutes. Use your sauce as the liquid to step 3. Beat and bring to boil. The sauce is thickened.
Things that you need
- 1 / 4 cup of butter (fat or cooking roast protein)
- 1 / 4 cup of flour.
- 1 1 / 2 cups broth (or drops of cooking)
- Salt and pepper to taste
This recipe is enough juice for 4 to 6 people. If you’re hosting a large group, double income and do not forget to add the cooking time a bit extra for each stage.
How to thicken the sauce that is making the zero
Use equal amounts of fat and flour. If you are starting with the drips of a roast turkey, pork, chicken or roast beef, use a separator of fat as a first step. Then follow the rest of the manual instructions.
Step 1: melt the butter
In a saucepan, melt the butter.
Step 2: add the flour.
Mix in an equal amount of flour into the pan with the butter.
Move frequently over medium heat until the flour cooked, about 2 minutes.
Step 3: put in the liquid
As you continue to beat, pour slowly your broth (or roasting juice) in the pot.
Step 4: take to boil
Let the sauce thicken, bringing his pot to boil. Cook for about 2 minutes to a small plot like this (double this time if you double the recipe) until the sauce begins to reduce. Add a little salt and pepper, as necessary, is proof that you go.
Serve on your mashed potatoes, stuffing drizzled in Turkey or meat, or simply in a bowl of sauce on top of the table.Comments Off on Thicken Gravy with Flour