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.
Measure 1 cup of liquid. The liquid you use depends on what you have cooked meat and what kind of sauce you want to serve with it. If you want a brown sauce for a roast or burger, use water or beef broth . If you want a creamy sauce for a chicken fillet, use ½ cup water and ½ cup milk.
Pour the hot liquid into the roux while you stir. The sauce begins to boil and thicken. Try it to fix the amount of salt. Continue cooking it on low heat and stir until desired consistency. You can run it through a strainer to remove any lumps.