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Brown Sauce — Bruin sous
This is the ideal sauce for meat, poultry, fish, vegetables and macaroni.
Hierdie is die ideale sous vir vleis, pluimvee, vis, groente en selfs macaroni.
Ingredients:
50g fat
2 sliced onions
2 small carrots (sliced)
3 tablespoons flour
2 cups stock
½ teaspoon chutney
dash of Worcestershire sauce
¼ bay leaf
sprig of parsley
pinch sugar
salt and pepper to taste
garlic salt (optional)
Method:
Fry the vegetables and fat in a saucepan until they are lightly browned.
Add the flour, and cook until light brown.
Add the stock and the rest of the ingredients and stir or whisk vigorously until the sauce is smooth and boiling. Boil it gently for 5 minutes, stirring occasionally.
Strain before using.
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Bestanddele:
50g vet
2 gesnyde uie
2 klein wortels (gesny)
3 eetlepels meelblom
2 koppies vleisekstrak
½ teelepel blatjang
skeutjie Worcestersous
¼ lourierblaar
pietersielietakkie
knippie suiker
sout en peper na smaak
knoffelsout (opsioneel)
Metode:
Braai die groente en vet in ’n souspan totdat dit begin bruin word.
Voeg meelblom by en kook tot ligbruin.
Voeg die ekstrak en ander bestanddele by en roer of klits deeglik totdat die sous glad is en begin kook. Stel hitte laer en kook vir 5 minute. Roer dit af en toe.
Gooi deur ’n sif voor bediening.
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