Universal Meat Sauce
A versatile, tangy sauce suitable for any type of meat, made with gravy, vinegar, and aromatic spices. This simple pan sauce adds flavor to beef, pork, lamb, or poultry.
Ingredients
- 3 tablespoons Gravy or meat stock (Can use pan drippings, beef stock, or chicken stock)
- 2 tablespoons Vinegar (White wine vinegar, red wine vinegar, or cider vinegar work well)
- 1 blade or 1/4 teaspoon ground Mace blade or ground mace (A single blade of mace; substitute with nutmeg if unavailable)
- 0.25 teaspoon Black pepper (Freshly ground preferred)
- 0.25 teaspoon Salt (Adjust to taste)
- 1 large Onion, sliced (Yellow or white onion)
Instructions
- 1Peel and slice the large onion into thin rounds or half-moons.
- 2In a small saucepan, combine the gravy, vinegar, mace blade, black pepper, salt, and sliced onion.
- 3Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and simmer for 8-10 minutes until the onion is tender and the flavors have melded.
- 4Remove from heat and strain the sauce through a fine-mesh sieve into a serving bowl or gravy boat, pressing on the solids to extract all the flavorful liquid. Discard the onion and mace blade.
- 5Serve the sauce hot alongside your choice of meat. The sauce pairs well with roasted, grilled, or boiled meats.
