If you can't resist meatballs or cutlets, then you probably prefer to eat them with a delicious sauce.
The best way to cope with this task is with gravy.
But not everyone can make the sauce perfect, noted the expert of the online publication BelNovosti in the field of cooking, chef Yulia Arkhipova .
What are the main subtleties of the perfect gravy?
Good tomato paste
It is important to understand that this ingredient is the basis of the gravy. For this reason, you need to choose a product of the highest quality.
A good tomato paste should be as natural as possible and have a very thick consistency.
Density
In order for the gravy to differ from a standard sauce, it must be thick enough. Therefore, it is customary to use flour or potato starch.
Few people know that you can do without them: you just need to add meat broth to the composition.
Proportions
The quality of the gravy will largely depend on how accurately you calculated the correct proportions. So try to keep an eye on this.
As a rule, for one hundred grams of pasta it is customary to take a glass of broth and three tablespoons of oil.
Previously, we talked about how to cook perfect beef liver using soy sauce .
Expert: Julia Arkhipova
