Sauce Velute
This usually the sauce thickening in soups chicken or fish dishes, as the sauce enriching are used.
- Five hundred ml chicken broth-water fish
- 1.5 tablespoons flour
- 1.5 tbsp butter
- One onion
- 3-4 sprigs parsley stalks
- One bay leaf pieces
- Two fresh thyme sprigs
- 4-5 green pepper
- One garlic cloves
How done?
Sauce almost making the bechamel sauce velute construction is similar.
Sauce first chop up the onion construction start roasting with the butter.
Then and flour until it changes the color of the light continue to stir.
Fish or chicken to the mixture, which is selected if we want to with a whisk and carefully add the water let mix.
Then a bone or cheesecloth in the above post put the spices and put into the boiling sauce.
Spices after boiling from the inside once let a 3/1 ratio of sauce falls and is choked in a way that pose for fire.
BBQ Sauce
Three hundred gr ketchup
Salt
One teaspoon black pepper
One tablespoon of vinegar
Three garlic cloves
One teaspoon cayenne pepper
Two teaspoon molasses
One teaspoon cumin
Two teaspoon soy sauce
One tsp coriander (optional according to
Four garlic cloves
Six tablespoon olive oil
Five fresh thyme sprigs
One a little less water in the glass
How done?
First when the sauce starts with onion and peel the garlic and kitchen robot pull, and then take a pot and olive oil with 5/6 minutes.
Inside then do the addition of ketchup.
Then soy sauce,salt (soy sauce in for in a controlled manner, do add salt) cumin, coriander, pepper powder and mix.
More then vinegar for tartness and sweetness and molasses add and mix.
Some after boiling, add water and thyme into.
Water pulls you can add water again.
Then when it comes to the desired consistency, take from the stove and from the filter shall obtain by passing a smooth sauce.
Jar put it in the fridge and save.
