Eine Soße, die gut tut

A sauce that does you good

Sauces made from bone broth, reduced to its purest form – completely without starch.

This sauce serves as the base for many other sauces : garlic sauce, pepper sauce, cream sauce – and all sorts of imaginative sauces.
It is suitable for vegetables , meat and fondue chinoise .
Reduced, clear, deep – pure or classically bound.

Ingredients

  • 1 glass of TrueBrodo (380 ml)
    Beef · Roasted beef · Chicken

  • approx. 5 ml vinegar
    (Wine, apple, or balsamic vinegar)

Optional (to taste):

  • Garlic (finely chopped)

  • pepper or chili

  • Herbs that can be cooked for a long time
    (Rosemary, thyme, oregano)

  • Fresh herbs
    (Parsley, chives)

  • Butter , olive oil or cream

  • Potato starch, tapioca starch or cornstarch

preparation

  1. Start reduction – large pan
    Place TrueBrodo into a large frying pan with plenty of surface area .
    Garlic and robust herbs such as rosemary, thyme or oregano
    can be added from the start .

    Cook uncovered over medium to high heat.
    The large surface area ensures that the water evaporates quickly.

  2. Almost syrupy → pour over
    Just before the sauce becomes syrupy ,
    Pour into a very small pan
    and finish cooking it there.

    This way no sauce is wasted.
    and it doesn't stick to the large surface.

  3. Fat & Acid
    Now – depending on the desired sauce –
    Stir in butter , cream or olive oil .
    Then add the 5 ml of vinegar and bring to a brief boil.

  4. Season to taste & fresh herbs
    Season with pepper or chili .
    Add fresh herbs at the very end.

Variant: Garlic sauce

  • Gently heat garlic in butter or olive oil.
    (only glassy, not brown)

  • Delete with TrueBrodo

  • Boil together and reduce further as above.

  • Season to taste, add fresh herbs at the very end.

Pure or bound

The sauce thickens simply through reduction .
For more volume, the sauce can be thickened in the classic way :
Before the strong final reduction, a little strength
(Potato, tapioca or cornstarch)
Dissolve in cold water, stir in, bring to a boil briefly.

use

  • Vegetables : Sauté fennel, steam briefly, add sauce.

  • Meat : Entrecôte or bratwurst

  • For fondue chinoise

Additional information

A classic Glace is made by simply boiling it down, without any starch.