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French chefs are known for their wonderful sauces – sauces that mask the taste of food served to them, but rather to supplement what they are eaten. And while kitchen assume many French sauces are difficult and time consuming to do, nothing could be further from the truth.
While it is common sense at least start with a recipe for a sauce excellent French and complimentary menu soon learn that can stir a sauce quickly without looking at a recipe.
Here's how to make a quick brown sauce (or, as the French say, jus lie) and a simple deglazing sauce suitable for any meat or poultry.
What you need:
Cornstarch
Broth
Madeira, brandy, or port (optional)
1. Mix in 2 cups of broth.
2. Simmer the mixture for about 5 minutes or until sauce is slightly thickened.
3. Salt and pepper to taste.
4. If desired, add 1 / 4 cup Madeira, brandy, or port. Simmer about 3 minutes.
5. Salsa can be served immediately or reheated later.
6. You can add to the sauce of shallots or onions green (chopped and cooked in the sauce for about 2 minutes), parsley or other herbs (up to 3 T.), gherkins and capers (about 2 T. each), and / or a little butter.
For a simple sauce deglazing, Cook meat or poultry. When meat is done, scrape the pot is cooked in, getting up the fragments left in juices. If necessary, place the juice in a saucepan.
1. Add a little broth or wine (up to ½ cup) and place over medium heat, stirring occasionally.
2. Once the sauce is reduced by half, remove from heat and add up to 1 T. butter. Stir until melted.
3. Serve immediately.
About the Author:
Kristina Seleshanko is a former research librarian for “Gourmet” magazine and the author of 16 books.
Article Source: ArticlesBase.com – How to Cook Scrumptious Brown French Sauces