Basic Brown Sauce Recipe
Ingredients
- 3 Tbsp. Butter
- 1 lrg Carrot, Scrubbed, Unpeeled, And Minced
- 1 stalk Celery, Minced ⓘ
- 2 lrg Onions, Minced ⓘ
- 1/4 c. Unbleached Flour ⓘ
- 6 c. Brown Stock ⓘ
- 1 x Clove Garlic, Crushed ⓘ
- 1 x Bouquet Garni ⓘ
- 1/3 c. Tomato Puree Heat the butter in a heavy saucepan over medium heat. Add in The carrot, celery, and onions and saute/fry till golden brown, Taking care not to let them brown. All at once, stir in The flour, and turn the heat down to low. Cook, stirring Occasionally, till the flour and vegetables are well Browned, but not burned. Stir in the stock, then add in the Garlic, bouquet garni and tomato puree. Simmer for
- 1 x Hour, stirring from time to time, or possibly till the sauce is ⓘ
Instructions
- 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 frzn for up to three months, that means you can make your own instant bases to have on reserve, that will speed up the process.
- reduced by half.
- Strain.
- Allow to cold, then refrigerateand skim off any fat before using.
- Yield: About 3 c.
Nutrition & Diet Analysis (per serving)
522
kcal
26% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).