Chester sauces: recipe

Sweet sauces usually take time to develop. For this reason, chefs usually work with local chicken, vegetables, meat and fish broths.

When the focus is on roasting proteins slowly in the oven, as with Chester Christmas, the artisans use the water that remains in the refractory. Full of aromas and spices.

Now that you understand that you can not waste this wonderful broth from the roast, see two tips to complete the Christmas dinner and work with chester.

2 in 1: two soups from one source

Photo: Salted Caramel

citrus sauce

Broth from roast chester is mixed with lemon juice, Tahitian or Sicilian, in a pan. When boiling, add the corn dissolved in the water. Wait for it to thicken, stirring frequently.

Just adjust the salt (if you remember that the water is salty because of the meat), sprinkle with pepper, turn off the heat and add lemon.

Click on the image below for full measurements and instructions:

citrus sauce for chicken

Ease of suffering

10 servings

10 min

see the full recipe

soup soup

It starts with onions fried in butter. White wine immediately kicks in to add flavor. Because the alcohol is not very strong, it is necessary to wait for the water to boil and reduce by half.

When this happens, mix the wheat flour and, little by little, the broth from the baking pan. Just wait 2 minutes, turn off the flame and adjust the salt.

Click on the image below for full measurements and instructions:

Velvety sauce for birds

Ease of suffering

10 servings

10 min

see the full recipe

Let’s cook!

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