Gravy Natural Juice

Before preparing the gravy, be sure to pour off the excess fat from the pan. Add a little tomato pulp and dust with a little flour as needed.

To deglaze the roasting residue, first use white or red wine, boil it down and add unseasoned soup or water once again (be careful not to use paradeisermark or red wine for natural cutlets or roasts of white meat).

Boil the gravy well and thicken with butter or flour butter, as needed.

Preparation Tip:

Never use coated pans for frying, as they do not form a frying residue that could be deglazed.

Related Recipes:

Emperor Omelet with Wine SabayonFor the Kaiseromelette with wine sabayon, first preheat the oven to 230 °C top heat. Bring the milk, butter... GravyFor the gravy, first wash the meat bones, pat dry and season with salt, bell pepper and paprika. Cut the... Duck with Sweet Potato PureeFor the duck with sweet potato puree, first prepare the sweet potato puree. To do this, peel the potatoes, cut... Duck Breast with Pumpkin Cubes and Pea Pod CreamFor the duck breast with pumpkin cubes and pea pod cream preheat the oven to 200°C. Salt and pepper the duck... Kaiserschmarren IA great cake recipe for any occasion: Raisins stand in about 1/2 hour drizzled with rum. Beat egg yolks, sugar... Fried Herring with Fried PotatoesFor the marinade, put white wine and vinegar with green new spice, peppercorns, bay leaves, cinnamon stick... Red Mullet Fillet with PeperonataPREPARATION Blanch tomato briefly, remove skin and cut tomato into cubes. Preheat oven to 180 oC. Finely dice... Brown Veal Stock (Brown Base Sauce)For the brown veal stock, cut the bones the size of a walnut (best done at the butcher’s) and brown them... Bratl of Mangalitza Wool Pig with Oven Pumpkin and Curd Cheese Napkin DumplingsFor the roast of Mangalitsa Wooly Pig with oven squash, fill a roaster with 3 cm of water and boil the rind on... GrumbirngulyásFor the Grumbirngulyás finely chop onions, bacon cut into small cubes, peel potatoes and cut into quarters...