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French Brown Sauce

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Ingredients
  Fat 2 Ounce
  Bay leaf 1⁄4
  Onions 2 , sliced
  Parsley sprigs 2
  Carrots 2 Small, sliced
  Flour 1 Ounce
  Stock 1 Pint
  Salt To Taste
  Pepper To Taste
Directions

Fry the vegetables and fat in the saucepan until they are lightly browned.
Add the flour, and cook until light brown.
Then add the bay leaf and parsley and finish in the same way as for the Roux Method.
Strain before using, and add gravy browning if a darker colour is required.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish

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