3 Rich Sauces Who Give An Extra Flavor To Yours Meat Dishes
Here it is the 3 homemade rich sauces who give an extra flavor to your meat dishes:
6 q.s. the old mustard; 40 g butter; 200 ml cream; 2 qs of oregano leaves; Salt.
Melt the butter in a saucepan over very low heat. Add the mustard and fresh oregano. Cook over very low heat or water bath, until smooth. Add the cream and a pinch of salt, stir and remove at least boil.
Roast beef, lamb, pork, chicken or turkey.
200 g onion; 2 cloves garlic; 1 qs curry powder; 200 ml of coconut milk; 200 ml chicken stock; 4 qs olive oil; Salt.
Peel and chop the garlic and onion and fry in a pan with oil. Salt and cook until the onions acquire a tan blond color. Incorporating curry broth and coconut milk and cook over medium heat 15 minutes. Grind in a mixer until sauce texture.
Curry is a mixture of spices (up to 15, depending on the area) of Asian origin. Derived from the word Kari (‘salsa’ in Tamil) and came to England from the eighteenth century. Today is a universal sauce that is used for meat chicken or lamb, and there are various intensities of spiciness.
4 cloves garlic; 1 D.C. pimento; 2 qs. of oregano; 1 D.C. thyme; 1 D.C. of cumin grains; 1 qs. chopped parsley; 1 qs. paprika; 150 ml of olive oil; 75 ml of vinegar; Salt.
Peel and chop the garlic cloves. Pour into a saucepan half the oil and add the cumin, oregano, thyme and chopped chilly. Put on low heat, allow to warm, end add the chopped parsley, paprika, chopped garlic and vinegar. Mix well, remove from heat and let cool slightly. Add the remaining oil and salt.
This sauce is ideal for grilled meats, and there are various intensities of spiciness.