Chicken broth sauce: recipes

Based on chicken broth sauces, you can cook a lot: garlic, mushroom, bechamel, tomato, with herbs and others. This is a great addition, without which it is difficult to imagine the main dishes. Further in the article are several recipes for sauces in chicken broth.

Bechamel

The following foods will be required to make this white sauce:

• 25 g butter;
• 2 tbsp. sunflower spoons;
• 2 tbsp. tablespoons of flour;
• 450 ml of chicken stock;
• 450 ml of milk;
• salt.

Making Chicken Broth Sauce:

1. Put butter in a bucket, add sunflower oil, put on fire, melt and stir in flour.
2. Gradually pour milk with constant thorough stirring.
3. Pour the broth into the mixture.
4. When it boils, salt and continue to cook over low heat while stirring for about ten minutes.
5. Remove the bucket from the fire.

Serve the sauce with baked chicken meat, pasta, vegetables.

Mushroom with garlic

Essential Ingredients:

• 1 tbsp. l olive oil;
• 1 tbsp. l butter;
• two glasses of chicken stock;
• one onion;
• 250 g of fresh mushrooms;
• one clove of garlic;
• salt;
• a quarter cup of red wine;
• chopped fresh thyme (half a teaspoon);
• 2 tbsp. l flour.

Sauce making:

1. Heat olive oil in a pan, cut onion into cubes and fry until soft.
2. Add a tablespoon of butter, wait until it melts.
3. Cut the mushrooms into thin plates and send to the pan. Fry for about 20 minutes.
4. Finely chop the garlic, put in the mushrooms, then send the thyme there and fry for another minute. Next, pepper and put salt.
5. Pour red wine into the pan, bring to a boil.
6. Melt the remaining butter in a saucepan. Warm until it turns light brown, then add flour and mix until it turns golden.
7. Put mushrooms in a stewpan, slowly pour in the broth, bring the contents of the dishes to a boil and let them thicken a little.

Onion with tomato

Essential Ingredients:

• two onions;
• 250 ml of chicken stock;
• 50 ml of soy sauce;
• 100 ml of white wine (dry);
• two tablespoons of tea tomato paste;
• 2 tbsp. tablespoons of flour;
• 50 g butter;
• ground black pepper;
• paprika.

Order of preparation:

1. Chop the onion as small as possible, fry in vegetable oil until a golden hue appears.
2. Pour wine and soy sauce into the onion. Simmer over low heat for about five minutes.
3. Mix onion mixture, tomato paste, flour, butter, broth with a blender. Add paprika and freshly ground black pepper, mix.

This chicken broth sauce is good for pasta, rice, buckwheat and meat dishes. In this recipe, wine can be replaced with broth.

Mustard

Essential Ingredients:

• three tablespoons of strong chicken stock;
• 300 ml cream;
• a tablespoon of Dijon mustard;
• ground pepper;
• a pinch of ground coriander;
• salt.

Making mustard sauce from chicken stock:

1. Pour cream and broth into the saucepan, mix, put on low heat, and simmer with constant stirring until the cream mixture begins to thicken.
2. Remove the thickened gravy from the stove, put in it mustard, ground pepper, coriander, salt and mix.

Serve this sauce with hot meat dishes.

Garlic

Essential Ingredients:

• eight cloves of garlic;
• half a glass of chicken stock;
• sour cream to taste.

Stages of preparation:

1. Garlic peel, salt, crush. You should get a thick homogeneous mass.
2. Mix chicken stock with sour cream.
3. Pour the garlic with a mixture of broth and sour cream and mix.

This white hot sauce for lamb and fried bird is served.

With egg yolk

Essential Ingredients:

• 0.5 l of chicken stock;
• one onion;
• one egg yolk;
• 50 ml cream;
• three tablespoons of wine vinegar;
• 50 g butter;
• ground black pepper;
• greens.

Cooking:

1. Finely chop the onion and pass it in a high frying pan.
2. Pour wine vinegar into the onion, pepper, add other spices if desired.
3. Bring to a boil under a lid.
4. Pour the chicken stock into the pan, continue cooking for ten minutes.
5. In a separate bowl, grate the egg yolk, cream and butter. Heat the mixture over low heat, do not let it boil.
6. Mix the yolk, cream and butter mixture with the broth and mix.
7. Strain the resulting gravy, add chopped herbs (dill, cilantro, basil or parsley).

Pour the finished chicken broth sauce into the gravy boat. Serve with mushrooms, bread croutons, vegetables, stewed veal, chicken legs, pork.