Sauce is a relatively simple dish, but it's remarkably easy to mess up. We've all had the disappointment of excitedly pouring sauce on our mashed potatoes, only to realize that it's too liquid, too lumpy or too boring. And because sauce is so easy, it's still a challenge to make it memorable and tasty, even if you do not mess it up.
With these ten tricks and tips you can avoid a sauce disaster and prepare something really delicious.
1. Use the right flour
The first step in making sauce is to make a roux with flour and fat. This thick base ultimately adds the flavor of your sauce. However, it is a common misconception that every flour works.
In the production of sauce, you want to use a protein-rich flour with a high starch content like general purpose (cake flour also works). These flours prevent your gravy from getting the dreaded skin that forms when you're done.
2. Boil the roux longer than you think
The most common mistake people make with sauce is not to cook the roux long enough. After you have added the flour to your fat (either butter or drops), you must boil the roux for at least five minutes before adding a liquid. If you add liquid immediately, the flour in the roux never boils, and your sauce has a faint taste of raw meal. Not appetizing.
Boil your roux instead until it changes from light brown to amber. The smell changes too; The aroma shifts from raw meal to a nutty smell that resembles freshly baked cookies.
Even if you use flavorful pan dripping noodles, consider when preparing Always use a quality soup. You want to build multiple levels of taste, and you can not do that simply by adding water or a matte stock.
Note that the broth does not have to match the drops. For example, if you use a premium beef or vegetable stock with turkey roast, you will get a spicy sauce.
4. Add dried mushrooms to your broth
For added depth of flavor, add some dried mushrooms (such as porcini mushrooms, shiitake or chanterelles) to the broth for about half an hour before preparing your broth. This gives your sauce some rich umami elements.
When using the broth, either remove the mushrooms or chop them into small pieces and add them to the sauce.