Quoted message said:I am wondering. I would like to make a sauce with chop meat, and I
need
to know
how to get my meat sauce to a creamy texture with out milk.Thanks
Tino
A "roux" mixed with any liquid other than milk, a puree of tomato or
cooked potato or an egg yolk liaison with meat stock and/or other roux
which can be made with any liquid.
An "veloute" or "sauce blanche grasse" an ordinary velout is made with
a blond roux and meat stock and for which there are an almost infinite
number of variations on its final seasoning and use.
A "supreme" sauce is just an velout with the inclusion of cream, a
béchamel is just an elaborately seasoned veloute and uses milk.
A sauce au vin blanc is just a white roux with with white wine &
seasonings. Same for sauce au vin rouge with red wine. Sauce au
marchand du vins is a favourite and is just a highly seasoned butter
used in a roux with a wine of choice.
Once the sauce is made add any previously cooked meat, serve immediately
or simmer the meat in the sauce for a 1/2 hour or so for extra flavour.
Fish stock is an excellent choice for making a sauce but really must be
made fresh and does not keep well.
---
Joseph Littleshoes
may be consulted at
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http://finblake.home.mindspring.com/tarotintro.htm