Recipe for Brazilian-style white sauce, submitted by Lauro dos Santos Ramos
1. Chop the bacon into very small pieces or, if you have a meat grinder, grind the meat.
Ingredients · Servings 4
- 250g of low-fat smoked bacon
- 2 chicken bouillon cubes
- 1 cup of water
- 1 tablespoon of rum
- 3 boxes of heavy cream
Method · 20 min
- Chop the bacon into very small pieces or, if you have a meat grinder, grind the meat.
- Pour the bacon into a deep pan and fry until it releases plenty of fat.
- At this point, if desired, remove some of the fat.
- Add the water, rum, and beef bouillon cubes.
- Once the beef broth has completely dissolved, turn off the heat and pour in the cream.
- 2. Pour the bacon into a deep pan and fry until it releases plenty of fat.
- 3 At this point, if desired, remove some of the fat.
- 4. Add the water, rum, and beef bouillon cubes.
- 5. Once the beef broth has completely dissolved, turn off the heat and pour in the cream.
NOTE 1: If white sauce is used with pasta, although cooks don't recommend it, I suggest keeping the heat on and gradually adding the cartons of cream until it comes to a boil so you can eat it while it's still warm.
NOTE 2: If using the sauce in lasagna, turn off the heat before mixing in the cream.
NOTE 3: The fat released by the bacon is what gives the sauce its flavor, so I suggest keeping it whole, as it will become imperceptible. Remember that cream, by itself, is already fatty, so this recipe is not suitable for those who are dieting or cannot eat fatty foods.
