Basic sauce for meat


by: Jasmina

This is a very simple all—purpose sauce that you can make plenty of and freeze in ice cube trays. Once the cubes are frozen, you can transfer them to labeled freezer bags, and you can then put them into a pan and heat them through without having to defrost them first. Using this basic method, you can make a sauce to go with all kinds of meat — chicken, beef, veal, pork, etc. — just vary the trimmings you use (see below). If you want a red—wine—based sauce, just add 12/3 cups Chianti or other red wine at the stage shown in the method. When we make a partridge sauce, we add 1 cup white wine and, if we want to make an olive sauce, we add 20 good pitted black olives, just before putting in the vegetables. For a duck sauce, we leave out the vegetables, but add 2 or 3 extra cloves of garlic. Just be sure to have a big enough pan for all the trimmings to come into contact with the base, so that they seal rather than boil at the beginning of cooking.


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serves: 1

2-3 tablespoons sunflower or vegetable oil

1 pound meat trimmings (chicken, veal, pork, lamb, beef, venison, duck, pigeon, partridge, cut into roughly 1 1/2-inch dice, at room temperature)

1 carrot (diced into roughly the same size as the meat, make sure the dice are the same size so they cook evenly)

2 cloves garlic

1 sprig of rosemary

1 leaf bay

1 shallot (diced)

1 1/2-2 tablespoons butter

1 teaspoon flour

1 tablespoon tomato paste

6 cups good stock (chicken, veal, etc., depending on your meat)

Nutrition Facts
Basic sauce for meat

Servings Per Recipe: 1

Amount per Serving

Calories: 2288

  • Total Fat: 192.4 g
  •     Saturated Fat: 67.1 g
  •     Trans Fat: 0.7 g
  • Cholesterol: 295.8 mg
  • Sodium: 9053 mg
  • Total Carbs: 51.6 g
  •     Dietary Fiber: 4.7 g
  •     Sugars: 17.4 g
  • Protein: 88.9 g

how is this calculated?

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1.  Heat the pan to medium-hot, then put in the oil.

2.  Just before it starts to smoke, put the trimmings into the pan a few at a time, making sure they all touch the bottom of the pan. Leave these to roast without touching them for 2 to 3 minutes, until they start to become golden underneath. Turn them until they are golden and caramelized on all sides, another 5 to 10 minutes. (If adding olives, do it now.)

3.  Add the carrot, garlic and herbs, and leave to roast for another 2 to 3 minutes, then add the shallots and roast for another couple of minutes.

4.  Turn down the heat, add the butter and let it foam without burning. (If adding wine, add it now and let it reduce until some of the alcohol has evaporated.)

5.  Add tho Hour and tomato paste, turn up tho boat again, and cook for a minute or so, until tho temperature of the pan comes up again.

6.  Add the stock, scraping the bottom of the pan with a wooden spoon. Bring to a boil, skim, turn down the boat and cook for about half an hour.

7.  Pass through a fine sieve and reduce until you have a sauce consistency.

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this is a great sauce