Gravy is a type of liquid sauce. The base of the gravy can be broth or the juice released during cooking of those products for which it is intended. Gives a special taste and aroma to the second courses.
Several recipes for gravy
Mint gravy (to lamb) Fresh mint leaves are washed and finely chopped. The vinegar is brought to a boil, refined sugar is dissolved with it, cooled, poured in mint and served with lamb. For 4 tablespoons of finely chopped fresh mint - 1 glass of vinegar and 4 pieces of refined sugar. Parsley sauce Grind flour with butter. Stirring vigorously, add hot meat broth, ground pepper, salt and finely chopped parsley root to the flour and butter mass. For 1 parsley root - 1 tablespoon of butter, 1 tablespoon of wheat flour, 3 glasses of broth, 6 grains of hot pepper. Mustard sauce Lightly fry the flour in butter, add a little broth and powdered mustard. As well as salt, sugar, lemon juice or vinegar and sour cream. Warm up and mix well. For 3 teaspoons of mustard - 1 tablespoon of butter, 3/4 tablespoon of flour, 2 cups of broth, 1/2 teaspoon of salt, 1 tablespoon of sugar, 1 lemon or 3 tablespoons of 3% vinegar, 1 tablespoon of sour cream … Prefabricated gravy Ready mustard, mashed boiled yolks, sunflower oil, vinegar and salt are ground well, finely chopped and hard-boiled eggs, chopped cucumbers (fresh or salted), pickled mushrooms, chopped green onions and dill are added, everything is mixed well. If the gravy turns out to be very thick, it is diluted with vinegar. For 1 tablespoon of mustard - 5 yolks, 1 egg, 2 tablespoons of sunflower oil, 4-5 tablespoons of vinegar, 1 cucumber, 5-6 pickled mushrooms, 1 bunch of green onions and dill.
