4 October, 2021
Estimated Reading Time : 1 minute, 3 seconds
Have you heard about rôti sauce? This delicacy enjoyed in Brazil is one of the oldest and originated in Greece, during a time when food was cooked over open fires.
One of the cooks noticed that the meat tended to release a curious liquid when heated. Soon, they decided to take advantage of this liquid, and that was the beginning of what we now know as the recipe.
The main characteristics of this type of sauce are its color and texture. When well prepared, the sauce usually has an intense brown color, even darker than traditional Madeira sauce. Additionally, it is very thick and full-bodied. This is because the key to the recipe is letting it reduce to half in the pan. Therefore, most of its liquid evaporates during cooking, ensuring a very thick consistency.
Finally, it’s worth noting its smoky and herbal aroma, depending on the ingredients chosen for its preparation. All of these factors guarantee a unique sauce with a remarkable and unforgettable flavor for those who taste it.
Did it make your mouth water, right?
Generally, this sauce is used to accompany meats and pairs well with wine, as these are two of the main ingredients in its recipes. One of its advantages is that rôti sauce is easier to prepare than other similar options, such as Spanish sauce and demi-glace. However, don’t be mistaken: as a very sophisticated sauce, its preparation remains quite delicate and time-consuming.
