Gravy is a wonderful addition to many dishes, so often housewives try to find the answer to the question - how to make gravy so that it decorates lunch or dinner, gives it a touch of sophistication and makes it festive. With this sauce, even children are more likely to eat mashed potatoes or rice, buckwheat, or pasta. First, let's talk about how to make pasta sauce.
Take two to three medium onions and chop finely. Grate coarse carrots. Heat the pan by pouring vegetable oil on it. First put the onions, fry until half cooked, and then pour the carrots. After a few minutes, add half a cup of ketchup to the vegetables. Instead, you can take tomato paste, and if you cut fresh tomatoes and put them in a frying pan, it will be even better. Stir the resulting mass for three to four minutes, stirring constantly. Then pour a tablespoon of flour and pour hot water. Do not forget to stir the future gravy well. It should not be too thick, but not liquid. Once the resulting mass begins to boil, it can be removed from the stove. Pour pasta with hot gravy and you can serve them to the table.
Now let's talk about how to make gravy with a liver. Take a piece of pork or beef liver and remove the films and veins. You can presoak the liver in milk, but this is not necessary to make gravy according to this recipe. Rinse it well enough. Then cut the liver into small pieces. Sauté them in vegetable oil. Take a little oil - it is not at all necessary that the pieces of the liver float in it. The frying time is up to ten minutes, because then these pieces will reach readiness along with the gravy. While the liver is fried, you can cook the roast. Cut the onion smaller, bring to a golden color in a pan, then add the grated carrots to the onion and simmer the vegetables for about five minutes. Now put the fried liver and vegetables into boiling water, add salt and a little pepper to taste. In a clean cup, stir with water two full tablespoons of flour. The consistency should be approximately like that of kefir. Add the flour to the sauce, stirring constantly. Make sure there are no lumps. In just one or two minutes, your hepatic gravy will be ready.
Let us now reveal some of the secrets of how to cook gravy. If you think and take a closer look, you can easily find that many dishes in the cooking process form a wonderful base for gravy. At the heart of almost any gravy is a background - dark or light, which is a broth of poultry or meat, fish or game. If the volume of your freezer allows, then you can freeze such a broth and store it long enough, using as needed. The broth is usually seasoned with a universal thickener - flour diluted in water. You can get a light base for gravy from fish, beef bones, boiled meat or vegetables. If the broth is rich, then the base, cooling, can become like a jelly. The dark base for the gravy is most often the fat from frying or stewing meat. Do not forget to check if there is a bitter aftertaste in such a broth. To this basis, you can add wine or broth, then put out. In general, repeated quenching each time will make the gravy taste more pronounced and saturated.
To the above basics for the sauce, you can add various ingredients that give the gravy a particular taste. So, to a dark base for gravy, you can add fried onions, mushrooms, sour berries, red wine, mustard or cognac.
And how to cook gravy on a light basis? To give it a more intense taste, you can supplement with egg yolk. Just whisk the yolk with a tablespoon of cream or milk, then add a little sauce to it (do not stop whipping it). Then pour the diluted yolk into the gravy. You need to stir constantly to prevent the yolk from folding. If your sauce should be hot, and you want to season it with sour cream, cream, lemon juice, mustard or herbs, then after adding these components, you no longer need to boil, so as not to spoil the taste. Greens are added at the end of cooking.
Cooked correctly, gravy is perfectly stored in the refrigerator for several days. Now you know how to make gravy - please your relatives!