This secret ingredient makes a brilliant gravy

    A really good sauce is onereal Science. This requires experience and skill. That's why first-class restaurants have itso-called Saucier– the master who is exclusively responsible for preparing the sauce. Perhaps one could even say that onegood saucewith every mealDifferencemight. Luckily we have thatInsider tipof a cook found.

    You want a gravy that's as delicious as in a restaurant and that you'll want to sink your teeth into (or drink it by the glass, see video). Philipp Zitterbart ischef and chef,knows how to do it and happily shares his knowledge. By the way, his delicious gravy can be made without roasting or meat and is therefore evenvegan– but it still tastes goodincredible intensive. And that thanks to a special ingredient that is not typical of a classic German gravy.

    Ingredients:

    • 2 carrots
    • 1/4 Saddlery
    • 1/4 leek
    • 2 handfuls of mushrooms
    • 1 1/2 tbsp tomato paste
    • 200 ml red wine
    • 1 l vegetable broth
    • 5 juniper berries
    • 2 bay leaves
    • 1/4 Zimtstange
    • 1 - 2 EL Mehl
    • 2 EL Kill
    • n.B. Pfeffer
    • Herbs such as: rosemary, thyme, parsley

    And the secret ingredient: 4-5 tbsp soy sauce

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    Preparation:

    1. Cut the vegetables into small pieces. Professional Philipp Zitterbart emphasizes that a sauce is a thousand times better the finer the vegetables are cut. Fry everything together in a pot with a little oil.
    2. Add the tomato paste and fry until the vegetables stick to the bottom of the pot and start to brown.
    3. Deglaze the mixture with a (good – the trained chef also attaches importance to this) red wine and repeat the whole thing.
    4. Add the flour, let it settle again and stir well.
    5. Then fill the mixture with vegetable stock and bring to the boil.
    6. Now add the spices and soy sauce and let everything simmer gently for about an hour.
      Caution: please remove the cinnamon stick after 10 minutes, otherwise the taste will become too intense.
    7. Then pour the mixture through a sieve and let it simmer until it has the desired consistency.
    8. Finally, season to taste and – if necessary – stir in a little more of the secret ingredient soy sauce.

    The professional’s recommendation is clear.

    My tip: It only becomes perfect with the soy sauce. This gives the whole thing even more breadth and flavor.

    Philipp Zitterbart