Garlic sauce
6 servings
15 minutes
The base is beef broth, butter gives the body of the sauce tenderness, and garlic is responsible for the taste. Vinegar is needed in minimal quantities, and to give the sauce a new dimension, it is better to add some noble varieties - you can use apple cider, but sherry or white wine vinegar is better. It is also not forbidden to introduce some fried mushrooms into the sauce - then he will be able to create a feast from chicken wings and legs or budget pork shashlik.
1
Fry butter with flour in a pan over medium heat. Add broth. Salt it, add vinegar. Crush garlic in a mortar and mix it in.
- Butter: 1 teaspoon
- Wheat flour: 1 tablespoon
- Meat broth: 1 glass
- Vinegar: 1 tablespoon
- Garlic: 1 head
- Salt: to taste
2
Cook the sauce in a small pot over low heat for 10 minutes, stirring constantly. The sauce is versatile and very good for boiled meat, fish, or poultry.
