Whether you you’re making a roast , chicken fried steak or a burger, nothing gives the meat a better presentation than a sauce made from the juices. Many cooks insist that it is difficult to make a decent sauce. However, there is a way to make a delicious sauce all times.
Remove the cooked meat from the pan and set it aside. Place another skillet or pan on the stove. Lower the heat to low.
Measure 2 tablespoons gravy, trying to take the clear fat that is on top of the other liquids, and viértelas in the pan. Let it warm. Measure 2 tablespoons flour and échalas common in the juice. This is called roux (pronounced Ru). If the meat was not seasoned, pour some salt on the roux, ½ teaspoon per cup of liquid will be fine. Stir and cook for 3-5 minutes to remove the taste of flour raw. Continue reading