This fragrant meat sauce is ideal not only for barbecues, but also for pasta or cereals, try it!
It is necessary
- For 2 servings:
- - 2 tbsp. fat and juice from baked chicken or turkey;
- - 2 tbsp. water;
- - red wine to taste;
- - 0.5 cups of wheat flour;
- - 2 tsp sage;
- - 0, 5 tbsp. vegetable oil;
- - sherry to taste.
Instructions
Step 1
After baking the chicken, the fat and juice melted from the poultry remains on the baking sheet. Don't pour it out! Place the baking sheet on the stove if it is made of a suitable material, or transfer to a suitable dish and heat.
Step 2
When the contents of the pan or baking sheet sizzle, it's time to pour in the broth or water and start actively scrubbing the bottom with a wooden spatula to get a rich, rich broth. Set it aside for a while in the cold so that it infuses.
Step 3
Prepare the ru sauce: heat the oil in a skillet over moderate heat and add the flour. Stir vigorously with a spatula to avoid clumps.
Step 4
Pour the broth into the flour, mix thoroughly again until smooth. Add wine, sherry and herbs to taste, do not forget to salt and pepper. Boil down to a thick gravy consistency.
