In this Christmas How To we explain how to make the tastiest sauces from juices and liquids that are created during the baking and roasting of meat.
Step 1. Draining excess fat:
- After your meat is roasted, place the roasting pan or tray on a stable surface.
- Carefully skim off any excess fat with a spoon, leaving the flavorful sediment at the bottom of the pan.
Step 2. Preserving flavorful sediment:
- Use a spoon or a special fat separator to separate the tasty sediment from the remaining fat.
- Save the sediment in a bowl or measuring cup, as this will add depth and flavor to your sauce.
Step 3. Adding stock, herbs and wine:
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Pour an appropriate amount of stock into the roasting pan to intensify the flavours.
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Add herbs such as rosemary, thyme and bay leaves for an aromatic touch.
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A touch of wine adds extra finesse; choose a type that complements the flavor of the meat.
Step 4. Mixing flour:
- Gradually mix flour into the stock mixture to avoid lumps.
- Use a whisk to evenly distribute the flour and achieve a smooth consistency.
Step 5. Stir to desired consistency:
- Stir the mixture continuously over low heat until the sauce reaches the desired thickness.
- Keep stirring to avoid lumps and to obtain a smooth, tasty sauce.
Step 6. Tasting and adjusting:
- Taste the sauce and judge its flavor.
- Add additional spices if necessary to enhance the flavors and adjust to your preference.
Step 7. Serve and enjoy:
- Pour the finished sauce into a sauce boat or serve it directly over your Christmas dishes.
- Enjoy the enriched flavors this sauce adds to your festive meal.
This Christmas How To will guide you through the process of rescuing flavours and creating a delicious sauce that will take your Christmas dishes to the next level.