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Basic Brown Sauce

21st.Century.Chef's picture
  Butter/1/2 cup peanut oil or olive oil 1⁄4 Pound (1 Stick)
  Chopped yellow onions 1 Cup (16 tbs), peeled
  Chopped carrots 1 Cup (16 tbs), unpeeled
  Chopped parsley 1⁄3 Cup (5.33 tbs)
  Bay leaf 1
  Whole thyme 1 Teaspoon, dried
  Flour 1⁄2 Cup (8 tbs)
  Dry red wine 2 Cup (32 tbs)
  Basic brown soup stock 2 Quart
  Tomato paste 2 Tablespoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Dry sherry 1⁄4 Cup (4 tbs)
  Salt To Taste

Choose a 3- to 4-quart stockpot with a heavy bottom.
Heat it and add 1/2 of the butter or oil.
Add the onions, carrots, and parsley.
Stir the vegetables on medium-high heat until they begin to brown.
Add the bay leaf and the thyme.
Put on a low simmer.
In a small frying pan, melt the remaining butter or oil.
Add the flour and stir until it is light brown.
Stir this roux into the vegetables.
Add the remaining ingredients to the pot, except the sherry and salt.
Bring to a boil, turn to a heavy simmer, and cook the sauce, uncovered, about 2 hours, or until it has reduced by half.
Add the sherry and simmer for 5 minutes.
Add salt to taste.
Strain before serving or using.

Recipe Summary

Difficulty Level: 
Side Dish

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