Quick Sauce Made from Pan-fried Food
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 slices meat for quick frying (e.g. steak, cutlet, fillet )
- 1 tablespoon butter
- oil
- 1 teaspoon sugar
- 2 tablespoon balsamic vinegar
- 100 ml broth
- 100 ml whipped cream
- Salt and pepper from the mill
- 25 g flour, possibly
- 25 g butter, possibly
- possibly wine
- possibly herbs
Print Recipe
Pin Recipe Instructions
- Fry the meat in oil, take it out of the pan and cover it and keep it warm. Please pour off the excess fat. Then melt the butter with the sugar in the pan until it is slightly caramelized and immediately deglaze with the balsamic vinegar. Add the stock and whipped cream and reduce until creamy. Season to taste with salt and pepper.
- If you need a little more sauce, prepare some flour butter (beurre manié). For 500 ml liquid you need 25 g soft butter and 25 g flour type 405. Mix this into a ball of dough, stir into the boiling liquid and you`re done.
- You can also add a dash of wine to refine the sauce. And, depending on your taste or type of meat, refine it with freshly cut herbs. The sauce also tastes good with fish.
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