In this Christmas How To we explain how to make the tastiest sauces from juices and liquids created during baking and roasting meat.
Step 1. Draining excess fat:
- After your meat has roasted, place the roasting pan or pan on a stable surface.
- Carefully skim off the excess fat with a spoon, leaving the flavorful sediment at the bottom of the pan.
Step 2. Storing tasty sediment:
- Use a spoon or a special fat separator to separate the flavorful sediment from the remaining fat.
- Save the sediment in a bowl or measuring cup as it adds depth and flavor to your sauce.
Step 3. Adding stock, herbs and wine:
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Pour an appropriate amount of stock into the roasting pan to intensify the flavors.
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Add herbs such as rosemary, thyme and bay leaf for an aromatic touch.
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A touch of wine adds extra finesse; choose a type that suits the taste of the meat.
Step 4. Mixing flour:
- Gradually mix flour into the stock mixture to avoid lumps.
- Use a whisk to distribute the flour evenly and achieve a smooth consistency.
Step 5. Stir to desired consistency:
- Stir the mixture continuously over low heat until the sauce reaches the desired thickness.
- Keep stirring to avoid lumps and to obtain a smooth, tasty sauce.
Step 6. Tasting and adjusting:
- Taste the sauce and assess the flavor.
- Add additional spices if necessary to enhance the flavors and adjust to your preference.
Step 7. Serve and enjoy:
- Pour the finished sauce into a sauce boat or serve it directly over your Christmas dishes.
- Enjoy the enriched flavors this sauce adds to your festive meal.
This Christmas How To guides you through the process of rescuing flavors and creating a delicious sauce that will take your Christmas cooking to the next level.