Homemade broth sauce

Homemade broth sauce

I often find myself needing a quick sauce for boiled meat or vegetables. The sauce made with homemade broth is among the first I make, especially when I have homemade broth on hand. It requires few ingredients, doesn’t need much attention, and is the kind of recipe I return to because it works every time. I especially enjoy it when I have fresh soup available.

Quick Info

Total time: about 25 minutes
Preparation time: 5 minutes
Cooking time: 15-20 minutes
Servings: 6-8
Difficulty: easy
Type: classic sauce for boiled meat, pot roast, or vegetables

Ingredients

750 ml homemade broth
50 ml oil
2 tablespoons flour
salt
white pepper
meat soup (enough to thin the sauce, to taste)
2 tablespoons sugar

Preparation method

1. Start with a heavy-bottomed pot. Heat the oil over medium heat.
2. When the oil is hot, add the flour and quickly stir to avoid lumps. Keep it on the heat for 1-2 minutes, stirring constantly, until the flour takes on a light golden hue, but do not let it darken.
3. Gradually pour in the broth, stirring continuously to combine and prevent any lumps.
4. Add meat soup gradually, depending on how thick you want the sauce. Usually, I add about 100-150 ml, but it also depends on the consistency of the broth used.
5. Season with salt and white pepper to taste. Also, add the two tablespoons of sugar. The sugar balances the acidity of the tomatoes and gives the sauce a rounder flavor.
6. Let the sauce simmer on low heat for 15 minutes, stirring occasionally to prevent sticking. It will become thicker and take on a pleasant color.
7. When ready, taste and adjust the seasonings if needed. You can add a bit more soup if it seems too thick.

I serve it in a sauce boat, especially when I have pot roast or boiled meat. It also pairs well with vegetables.

Why I make this recipe often

It’s one of the simplest tomato sauces you can make at home, especially if you have homemade broth. It doesn’t take much time, doesn’t require complicated ingredients, and I can easily adjust it depending on how thick I want it. I like that it keeps well for a few days in the fridge and I can use it for other dishes if I have leftovers.

Tips and variations

Tips

- Use a whisk when incorporating the broth to prevent lumps.
- The flour should not be browned too much, just enough to change its color slightly and eliminate the raw smell.
- Taste the broth beforehand; sometimes it’s more acidic, other times sweeter, so adjust the sugar accordingly.

Substitutions

- If you don’t have meat soup, you can use water, but the final flavor will be less rich.
- For a vegetarian version, use vegetable broth.

Variations

- You can add a bay leaf during cooking if you want a stronger flavor.
- If you have pre-seasoned broth, adjust the pepper and salt at the end.
- It can also be made with store-bought broth, but the flavor won’t be as intense as homemade.

Serving ideas

- Classic: alongside beef or pork pot roast.
- With boiled vegetables for a quick lunch.
- It also goes well over mashed potatoes or plain rice.
- You can use it as a base sauce for other meat recipes.

Frequently asked questions

Is the sauce thick or thin?

You can control how thick you want the sauce based on how much soup you add. If you prefer it to be more liquid, add more soup. If you want it creamy, add less.

Can I use store-bought broth?

Yes, store-bought broth works too, but the final flavor will be less aromatic and usually more sour or salty. Adjust the sugar and salt to taste.

What if the sauce sticks to the bottom?

If you notice it starting to stick, immediately move the pot off the heat and pour the contents into a clean vessel without scraping the burnt bits from the bottom.

Can I prepare the sauce in advance?

Yes, the sauce lasts in the fridge for 2-3 days in a covered container.

Nutritional values

Estimate for one serving (out of 6):

Calories: approx. 90-110 kcal
Carbohydrates: 15-18g
Proteins: 1-2g
Fats: 3-4g
The values are indicative and depend on the broth and soup used. Sugar and oil contribute to calories, and the protein and fat content is low.

Storage and reheating

The sauce can be stored in the fridge for up to 3 days in a sealed container. It reheats easily over low heat or in the microwave, stirring to prevent a skin from forming. If it thickens too much in the fridge, add a little soup or water when reheating. Freezing is not recommended as it changes the texture.

In a saucepan, heat the oil, then add the 2 tablespoons of flour. Let it brown a little, then add the tomato paste and complete with meat broth. Season with salt and pepper, add the sugar, and let it simmer for 15 minutes, stirring occasionally to prevent sticking to the bottom of the pot. It is a sauce that pairs well with pot roast. It is good, tasty, and healthy. Enjoy your meal! Serve in a sauce boat.

 Ingredients: 750 ml homemade broth, 50 ml oil, 2 tablespoons of flour, salt, white pepper, meat soup, 2 tablespoons of sugar

 Tags:  tomato sauce