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Make any basic sauce yummier and more delectable by using broth as its base. Sauce can turn any plain dish into delicious entrée or a gourmet that will feast your eyes as well.  Using broth on the other hand will give the sauce additional nutrients and more delicious taste. According to nutrition expert, most broths contain only about 30 to 40 calories per cup and unsaturated fat that is better for health.

Velouté. This  sauce begins by making basic roux  of flour and butter and then thickened with stock.  You can also add white wine, pureed tomatoes or vinegar as variations.

Bercy Sauce. A bercy sauce is a variation of velouté but is more suited for a fish and other seafood dishes. Get ¼ cup flour, 4 tablespoons unsalted butter, 2 minced shallots, 1 cup of chicken stock, and 1 cup of white wine. Add stock and wine to a saucepan, and reduce by over half that will take about 40 minutes. In another saucepan, make a roux by mixing your flour and butter on low heat. Stir frequently; add shallots after 20 minutes, and continue stirring. Once your stock and wine is reduced, add the roux and season to taste.

Low-Fat Alfredo. Heat over low heat a combination of milk, broth, flour, salt, and pepper. Add in the cheese for a creamier taste and texture.

Marinara. Use chicken stock to make marinara sauce instead of water or white wine. Marinara is best for pasta dishes like spaghetti, lasagne and gnocchi. Follow Giada De Laurentiis’ Marinara recipe from Food Network.

Dress up your dishes with these delicious sauces. Enjoy!

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