Title: Basic Brown Sauce
Categories: Sauce Vegetable
Yield: 6 Servings

3	tb	Butter
1	lg	Carrot, Scrubbed, Unpeeled, And Chopped
1		Stalk Celery, Chopped
2	lg	Onions, Chopped
1/4	c	Unbleached Flour
6	c	Brown Stock
1		Clove Garlic, Crushed
1		Bouquet Garni
1/3	c	Tomato Puree
		Melt the butter in a heavy saucepan over medium heat. Add
		The carrot, celery, and onions and saute until golden,
		Taking care not to let them brown. All at once, stir in
		The flour, and turn the heat down to low. Cook, stirring
		Occasionally, until the flour and vegetables are well
		Browned, but not burned. Stir in the stock, then add the
		Garlic, bouquet garni and tomato puree. Simmer for
1		Hour, stirring from time to time, or until the sauce is

While this very basic sauce is excellent by itself over beef, noodles, and some game, such as venison and bear, it is generally used as a base for other more complex sauces. It may seem very time consuming to make a brown stock, then this basic brown sauce and then a finished sauce, but the result is well worth the effort. Both the stock and this sauce can be frozen for up to three months, which means you can make your own instant bases to have on reserve, which will speed up the process.

reduced by half. Strain. Allow to cool, then chill and skim off any fat before using.

Yield: About 3 cups

From The Complete Book Of Sauces by Sallie Y. Williams

previous

next