- 22, Jun 2020
- #1
The composition of the recipe for the preparation of white sauce:
A little more than one liter of meat broth
50 grams of flour
50 grams of butter
Prescription Cooking.
First, choose the meat for the broth.
It is better to take chicken meat, since the broth for white sauce will then turn out to be more transparent.
On low heat (required) we cook meat until the moment when you decide that there are no more nutrients left in it - everything turned into broth.
We filter the broth - the finer the sieve cell, the better.
Ideally, it is better to filter through a paper towel, then you get a real transparent broth.
We measure out the right amount of flour and oil indicated above in the recipe.
Cooking according to the recipe.
We heat a deep frying pan and pour the prepared flour into it, then fry it until the color starts to change.
When the flour reached its condition, we slowly begin to pour meat broth into the pan.
At the same time, stir the contents of the pan almost continuously.
At the very end of cooking, when the broth is all in a pan, we throw a piece of butter.
We leave our white sauce to boil over low heat for another 45-50 minutes.
Do not forget to stir the sauce.
After the specified time, filter again and get a white sauce, which can be used to prepare other sauces.
A little more than one liter of meat broth
50 grams of flour
50 grams of butter
Prescription Cooking.
First, choose the meat for the broth.
It is better to take chicken meat, since the broth for white sauce will then turn out to be more transparent.
On low heat (required) we cook meat until the moment when you decide that there are no more nutrients left in it - everything turned into broth.
We filter the broth - the finer the sieve cell, the better.
Ideally, it is better to filter through a paper towel, then you get a real transparent broth.
We measure out the right amount of flour and oil indicated above in the recipe.
Cooking according to the recipe.
We heat a deep frying pan and pour the prepared flour into it, then fry it until the color starts to change.
When the flour reached its condition, we slowly begin to pour meat broth into the pan.
At the same time, stir the contents of the pan almost continuously.
At the very end of cooking, when the broth is all in a pan, we throw a piece of butter.
We leave our white sauce to boil over low heat for another 45-50 minutes.
Do not forget to stir the sauce.
After the specified time, filter again and get a white sauce, which can be used to prepare other sauces.
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