Sauce emphasizes the taste of the dish Depending on what is used for saffron sauce, the recipes for its preparation differ. Today we are preparing saffron sauce for meat. This sauce will not leave you indifferent. Brightness of color, aroma, emphasizing the taste of the dish - it's not all the virtues of this sauce. This recipe is exclusive and unrepeatable. Perhaps, afterwards you will edit the sauce recipe to your taste, but this recipe is very well arranged. I will not persuade you for long - cook! Delicious.
Ingredients:- Onions 1 pc.
- Butter 50 g
- Salt 4 g
- Cream 250 ml
- Black pepper powder 4 g
- Lemon juice 3 tbsp. l.
- Corn starch 1 tbsp. l.
- Heres 80 ml
- Saffron ground 5 g
- Carrot 1 pc.
- Vegetable broth 300 ml
- Leeks 1 pc.
- Garlic 1 clove
- Thyme (Thyme) dry 2 g
- Step 1 To prepare the sauce, you need to take onion, leek, garlic, vegetable broth, carrots, sherry, ground saffron, corn starch, lemon juice, pepper, cream, salt.
- Step 2 Finely chop onion. Melt the butter and brown the onions until golden.
- Step 3 Ground saffron pour 2 tablespoons of hot water and leave for 15 minutes.
- Step 4 Cut the leeks into thin rings and pour boiling water to make the bitterness go away. After 5 minutes, drain the water.
- Step 5 Grate the carrot finely.
- Step 6 Chop garlic. Add the garlic and thyme to the onions. Pour the wine. Hold for 15 minutes.
- Step 7 Add the leeks and carrots. Mix.
- Step 8 Add the vegetable broth. Stew with the lid closed for 20 minutes.
- Step 9 Dilute 1 tbsp. l. cornstarch in 2 tbsp. l. cold water.
- Step 10 Vegetable mass to cool and mash.
- Step 11 Put the mashed potatoes in a frying pan. Add the dissolved saffron, lemon juice. Mix.
- Step 12 Add the cream. Mix. Pour starch water in a thin trickle. Cook stirring for 5 minutes. Salt. Spice up.
- Step 13 Ready the sauce to serve hot to the meat. In saffron sauce you can extinguish meat with vegetables.