Perfect Gravy

I have often wondered why so many people have a plate of Nice, then you have a good excuse for the sauce to go with him.

I'm not a snob, but the food, gravy boat if you look like in the past ', and notice is fat floating on top, chances That will come in your plate!

Unfortunately, this often happens when using traditional recipes with gravy sauce, and not all the fat is skimmed off. Does not add flavor, too fat and Justseems disgusting.

Gravy made the old way is full of flavor, if done correctly, but there is an alternative, and yet full of flavor, it is equally delicious, fat-free, and it does not mean that you have boiled carrots or celery or other for achieve a good reserve.

This is very simple and fast to get a rich and creamy, with fewer calories.
Steam your vegetables and use hot water for the base of the sauce, so you get the goodnessvegetables and water ready for use.

Suppose we pour about half a liter of water and vegetables in a pan, keep on low heat.
Crumble a good beef stock cube in water and mix with vegetables.
Writing a good half cup of skim milk (which is a nice creamy texture)
Now add a pinch or two of Worcestershire sauce.
Do the same with a bit 'of Tabasco sauce.
Add a bit 'of Marmite or Vegemite well.
Add a pinch of granulated garlic.
Finally, add agood dose of freshly ground black pepper.
Light the fire and sprinkle a few grains to thicken the sauce.
Use a balloon whisk, stir, when it comes to a boil, reduce heat and simmer for a few minutes, stirring occasionally. And 'now that all the flavors blend.

Bon Appetit!

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