Posted on February 1, 2010.
Recipes Quick & gravy, white sauce Gravy
Made of bone, bacon, carrots, onions and mushrooms browned in fat, tomato puree, and thick brown paste with a reddish brown. Used with a variety of additional flavors.
Ingredients for gravy:
2 pounds beef bones
3 oz drip
1 oz bacon
4 oz diced carrots
4 oz onions, diced
2 oz mushroom toppings
3 oz flour
1 / 2 oz. tomato
4 pt. brown background
Salt and pepper
Oven: 170 ° C 325 ° F, gas mark 3, 1-2 hours
Directions for the gravy:
When you want to do a little gravy, the first place the bones with the fat in a roasting pan and broil in a slow oven. Melt the drop into a pan and fry the bacon and vegetables until brown. Stir in flour and continue cooking until the roux is brown. Add the tomato puree. Gradually add stock, bring slowly to a boil and add the browned bones. Strain the fat from the roasting pan, scraping the sediment and add to pan. Simmer for 1 1/2-2 hours, the season, strain and use as required.
White Sauce
Made with milk and flavored with herbs and a bay leaf onion studded with doves; thickened with white roux. Mashed, seasoned and used with additional flavorings.
Ingredients for white sauce:
A bundle of herbs
1 bay leaf
1 onion studded with cloves
2 pt. milk
3 oz butter
3 oz flour
Salt and pepper
Directions for the white sauce:
When you want to do a bit of white sauce, simmer the first bundle of herbs, bay leaf and onion in milk for 10 minutes. Melt the butter in a saucepan, add flour and cook for 2-3 minutes without color.
Gradually add milk and bring to a boil, stirring constantly and simmer for about 10-15 minutes until the flour has cooked and the sauce thickened season. Strain and use as required.
