Aromatic Mexican Clear Sauce
Although there will always be a place for thick, rich Mexican sauces, such as mole sauce which goes with chicken or turkey, or some kind of spicy chili sauce that is heavenly with beef or pork, there is also a place for thinner, lighter sauces, especially when you want the emphasis to be on the dish itself instead of on the sauce. Take burritos for example. If you are serving something with so many delicious ingredients and flavors inside and you just want the sauce to accompany rather than overwhelm, you will be looking for something lighter and more delicate than what you might normally opt for.
Although you can swap the chicken bouillon in the recipe for beef bouillon, that will offer a darker color and a richer taste, so we usually use chicken bouillon to keep the flavor light. A little flour is helpful for thickening up the gravy and because this one simmers for a while before serving, we use all-purpose flour instead of cornstarch. If you want to use cornstarch instead that is fine. All-purpose flour needs to be cooked else you will taste the ‘floury’ flavor and that is not what we want to happen here, we just want to thicken the sauce up very slightly. If you want it the consistency of water, leave out the flour altogether.
While the chicken bouillon and flour are the main 2 ingredients in the gravy, we still wish to give it a south of the border flavor, and we are doing that by including white wine and a touch of cumin in there. If you want you can add a little tequila and/or a few drops of hot sauce. That is optional though, so if you do not have any, do not worry about it. Black pepper is also fine but white pepper will be invisible in the finished sauce rather than looking like little black ‘specks’ in there. To keep the focus on the main dish, keep the sauce as light and simple as you can.
The ingredients are whisked together in the pan to incorporate everything well and to ensure you get a nice, smooth texture. This is not a traditional Mexican sauce, but rather a brand new one created by blending classic Mexican ingredients and flavors. This sauce is nice served with burritos, or you could ladle some over quesadillas, or even over your grilled cheese sandwiches to add a south of the border flair. Do feel free to switch it up though, using beef or even vegetable bouillon if you wish, or leaving out the wine and tequila for a simpler taste.
- 2¾ cups chicken bouillon
- 2 tablespoons all-purpose flour
- ¼ cup dry white wine
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ⅛ teaspoon cumin
- 2 tablespoons vegetable oil
- Few drops hot sauce (optional)
- ½ oz tequila (optional)
- Whisk in the flour for 2 or 3 minutes, or until it is dark brown.
- Whisk in the wine and tequila (if using).
- Whisk in the pepper, cumin, and a few drops of hot sauce, if using.
- Taste it and add the salt if it needs it (this depends if you used a salty bouillon or not).
- Gently simmer the gravy over a low heat for 8 minutes or until thick enough, stirring it a few times.
- Cook it for longer if you want it thicker.
This is a light and delicate sauce, made by teaming classic Mexican ingredients. There are plenty of thick, rich Mexican sauces to choose from, such as mole or classic salsa roja, but if you want something thinner, clearer and more fragrant, something to enhance your meal rather than overwhelm any of the components in it, choose this recipe. Try this with burritos or quesadillas, or ladle some over Mexican rice to add to the flavor. This sauce is simple to make and you can have it gently simmering in a pan on the stove while you prepare the other components in your meal. You can see in the picture that the sauce is light and attractive.
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