French Brown Sauce
|Onions||2 , sliced|
|Carrots||2 Small, sliced|
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.