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Roast Brown Sauce

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  Browned bones with meat adhering 3 Pound
  Fat/Butter 1⁄3 Cup (5.33 tbs) (Beef Or Veal)
  Onion 1 , chopped
  Carrot 1 , diced
  Flour 1⁄3 Cup (5.33 tbs)
  Brown stock 3 Cup (48 tbs) (Utilizing Leftover Gravy And Pan Juices From Roast)
  Canned tomatoes/3 fresh tomatoes 1 Cup (16 tbs)
  Stalk celery 1
  Parsley sprigs 2
  Bay leaf 1
  Thyme 1 Pinch
  Garlic 1 Clove (5 gm)
  Salt 1⁄2 Teaspoon
  Peppercorns 4

To brown the bones, put them in a shallow pan in a hot oven, and cook until they have taken on a good, brown color.
Prepare stock by cooking browned bones.
Melt fat; add onion and carrot, and cook until golden brown.
Add flour and cook until a good deep brown.
Add stock and tomatoes and boil, stirring constantly, until flour and fat are combined with the liquid.
Add celery, parsley, herbs, garlic, salt and peppercorns; and cook gently, skimming when necessary, for about 2 hours, when there should be about 2 cups of sauce left.
Strain, let cool, and use as needed.
This sauce is marvelous added to stews, leftover dishes and to other sauces.
It thickens them, and gives full rich flavor.
After sauce cools, it can be frozen in ice cube trays.
When frozen, cubes can be stored in plastic bag in freezer, and a few cubes used in cooking as needed.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3712 Calories from Fat 1925

% Daily Value*

Total Fat 215 g331.5%

Saturated Fat 58.1 g290.3%

Trans Fat 0 g

Cholesterol 540.4 mg180.1%

Sodium 6195.6 mg258.1%

Total Carbohydrates 132 g43.9%

Dietary Fiber 11.2 g44.6%

Sugars 21.3 g

Protein 300 g599.2%

Vitamin A 248.8% Vitamin C 74.2%

Calcium 18.4% Iron 36.5%

*Based on a 2000 Calorie diet

Roast Brown Sauce Recipe