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Velvety sauce - to chicken, fish (main)
1 serving
Sauces to chicken and fish always greatly diversify and enrich their taste. By changing sauces to chicken, you get a new dish each time, without much difficulty. We offer a recipe for a sauce for chicken (fish), which is called velvety for a reason.
Sauces to chicken and fish always greatly diversify and enrich their taste. By changing sauces to chicken, you get a new dish each time, without much difficulty. We offer a recipe for a sauce for chicken (fish), which is called velvety for a reason.
butter - 4 tbsp. spoons, wheat flour - 4 tbsp. spoons, fish broth - 2 cups, or meat broth - 2 cups
Melt the butter in a saucepan, pour flour there and, stirring, fry it until it acquires a golden color. Continuing to stir, pour a thin stream of broth into the saucepan and let it boil. Lower the heat and cook the sauce for 20 minutes, stirring occasionally. This recipe for chicken sauce can also be used for fish, in which case, instead of meat broth, you need to use fish.
