I am wondering. I would like to make a sauce with chop meat, and I need
to know
how to get my meat sauce to a creamy texture with out milk.

Thanks
Tino

wrote:
> I am wondering. I would like to make a sauce with chop meat, and I
need
> to know
> how to get my meat sauce to a creamy texture with out milk.
>
> Thanks
> Tino

Cook the chopped meat in the sauce it for a long time.

wrote:

> I am wondering. I would like to make a sauce with chop meat, and I
> need
> to know
> how to get my meat sauce to a creamy texture with out milk.
>
> Thanks
> Tino

A "roux" mixed with any liquid other than milk, a puree of tomato or
cooked potato or an egg yolk liaison with meat stock and/or other roux
which can be made with any liquid.

An "veloute" or "sauce blanche grasse" an ordinary velout is made with
a blond roux and meat stock and for which there are an almost infinite
number of variations on its final seasoning and use.

A "supreme" sauce is just an velout with the inclusion of cream, a
béchamel is just an elaborately seasoned veloute and uses milk.

A sauce au vin blanc is just a white roux with with white wine &
seasonings. Same for sauce au vin rouge with red wine. Sauce au
marchand du vins is a favourite and is just a highly seasoned butter
used in a roux with a wine of choice.

Once the sauce is made add any previously cooked meat, serve immediately
or simmer the meat in the sauce for a 1/2 hour or so for extra flavour.

Fish stock is an excellent choice for making a sauce but really must be
made fresh and does not keep well.
---
Joseph Littleshoes
may be consulted at
---
http://finblake.home.mindspring.com/tarotintro.htm

You might try this: Take some of the veggies out of the sauce (like
carrots, onions....potatoes, parsnips would work well, too) and buzz them up
in the processor ( add any liquid if necessary) and put them back into the
sauce. It will become thicker and somewhat creamy.

Doug from Massachusetts
> wrote in message
ups.com...
> I am wondering. I would like to make a sauce with chop meat, and I need
> to know
> how to get my meat sauce to a creamy texture with out milk.
>
> Thanks
> Tino
>