Many dishes lose all their appetizing flavor without gravy.
To become a first-class master in making gravy, use the advice of the expert of the online publication "BelNovosti", chef Yulia Arkhipova : she told how to achieve the ideal texture, taste and aroma.
Quality tomato paste
Perhaps the most important thing in the process of creating a delicious gravy is to use high-quality tomato paste.
Since modern stores spoil customers with a wide range of products, be especially careful when choosing tomato puree, so as not to mistakenly buy a ready-made sauce.
Meat broth
If you like a gravy that has a rich flavor and thick texture, use meat or fish broth instead of water during cooking.
Alternatively, use the water left over from cooking pasta, rice, beans or potatoes. Vegetable broths, unfortunately, will not create the desired thickness.
Correct proportions
When making gravy, it is very important to maintain the correct ratio of tomato paste, liquid and oil.
For 250-300 ml of liquid, you will need about 70-100 g of tomato paste and at least 3 tablespoons of oil.
Spices and seasonings
To add a rich flavor to your gravy, add spices and herbs. Use a cloth bag or make a bouquet garni from dried herbs.
Once the gravy is cooked, you can easily remove the spices, leaving the dish without any extra "garbage".
Earlier we told you what to cook from young potatoes .
Expert: Julia Arkhipova
