How to (thick or thin) to select the correct sauce ...

(Not to be confused with italian sauce tomato) sauce generally defined as gravy sauce, often combined with broth or milk and thickened with starch. You can also reduce left protein foods such as juices of meat, fish or poultry. Although it is fairly easy to do, many home cooks have difficulty tasty and mild sauce.

Understanding of the process and learn some tricks of the trade should help the perfect gravy every time. First you must determine what kind of sauce you want for your house.

For a lighter touch, stick with a simple pan sauce. If you are looking for consistent sauce on the strength as mashed potatoes, rice or pasta, are likely to opt for a thick sauce.

Simple pan sauce or sauce reduction

Most sauces pots are simply left to the reduction of the juice in the pan after cooking. Often a little wine or broth to the pan juices added, scraping is cooked from the bottom of the pan, then cook until thickened and self piece. A little butter is often added at the end for extra flavor and a glossy surface. This is to make the best sauce and almost nothing can go wrong. However, often a rich sauce that is thick and creamy texture desired.

Thickened sauce

There are several popular thickening agent for the flour, corn starch, arrowroot sauce and dairy products. Methods differ thickeners, but basically they all start with a simple pan sauce described above. It is difficult to give an exact recipe, because it depends on the amount of dressing on the meat and fat. However, the measures are not to be extremely precise in the kitchen. You should be able to judge the eye _{Gravy Photo © 2008. Peggy Trowbridge Filippone, at About.com, Inc. licensed}

More Gravy:

• Types Gravy
• a sauce with a roux
• Other thickening gravy
• Storage Salsa
• Tips Perfect Salsa
• Salsa Recipes

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