Sauce for all types of Roasted and Boiled meat

##Versatile Sauce for Roasted and Boiled Meats

Sauce for all types of Roasted and Boiled meat

• This versatile sauce is suitable for all varieties of roasted and boiled meats and is both quick and simple to prepare. Serving as a foundational base, it allows for customization with the addition of wine or tomato concentrate, depending on your desired flavor profile. The sauce is crafted from vegetables, enhanced with spices, butter, and broth. Prior to beginning the preparation, please review the NOTE in the section below. Adhere to the recipe instructions.

Sauce for all types of Roasted and Boiled meat 

Ingredients: simple, total time: 35 min.

• 1 small onion/ finely chopped/ or 2 shallots

• 1 cube of butter/ 15 g

• 2 cloves of garlic/ minced

• 1 big carrot/ cut into rings

• 1/2 celery stalk/ finely chopped

• 350–400 ml vegetable broth (1 cube for soup + water)

• salt and pepper to taste

• celery leaves/ finely chopped

• water as needed

Sauce for all types of Roasted and Boiled meat 

Preparation:

1. Ensure all ingredients are prepared as previously described.

2. Sauté the onion in olive oil for approximately 2–3 minutes until it softens and becomes translucent.

3. Incorporate the chopped carrots and celery, and allow to simmer for about 5–7 minutes, stirring occasionally.

4. Add butter and minced garlic, stirring until fragrant, then pour in the broth.

5. Meanwhile, season with a pinch of salt, black pepper, chopped celery leaves, and thyme to taste.

6. Stir and simmer on moderate heat for approximately 15 minutes, then turn off the heat.

7. Blend the mixture, return it to the pan, and add water as necessary to achieve the desired sauce consistency.

8. Add the steaks and cook for an additional 5 minutes.

9. Bay leaf can be added according to preference.

10. Serve with steaks or shank.

Buon appetito!

Sauce for all types of Roasted and Boiled meat 

NOTE:

• It is unnecessary to incorporate flour into this sauce, as blending will achieve a thick consistency.

• For a more sophisticated flavor, consider adding approximately 100 ml of white wine to the sauce.

• Adjust the water content to reach your desired consistency.

• Refrigerate the sauce for up to three days.

Sauce for all types Roasted and Boiled meat

Sauce for all types Roasted and Boiled meat

Sauce for all types Roasted and-Boiled-meat

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