Giblet Sauce
Ingredients
Directions
Prepare
Cook the giblets, then drain and chop them finely.
Reserve the giblet stock.
Make the sauce
Make a brown sauce and add the chopped giblets.
Heat the mixture and serve hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Flour
- Thickens the sauce as its starch swells when heated in liquid.
- Giblets
- Supply the main meaty flavor and texture of the sauce.
- Giblet stock
- Provides the liquid base that carries flavor and sets the sauce's moisture.
The step that matters
Make a brown sauce. Flour must be fully heated in the liquid so its starch swells and thickens smoothly and loses its raw taste. Stirring while adding liquid helps prevent lumps from forming.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More giblet sauce recipes
You might also like
Wine Sauce (for stewed fruit)186 recipes
Caper Sauce180 recipes
Brown Sauce141 recipes
Dutch Sauce74 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.