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Brown Sauce

chef.jackson's picture
Ingredients
  Minced onions 1⁄3 Cup (5.33 tbs)
  Minced carrots 1⁄3 Cup (5.33 tbs)
  Minced celery 1⁄3 Cup (5.33 tbs)
  Boiled ham/Raw bacon 1⁄4 Cup (4 tbs), finely chopped
  Butter/Cooking oil 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Beef bouillon 6 Cup (96 tbs), boiling
  Tomato paste 2 Tablespoon
  Bouquet garni 1
  Salt To Taste
  Pepper To Taste
Directions

Cook onions, carrots, celery, and ham or bacon in hot butter or oil over low heat for 10 minutes.
Stir flour into mixture.
Cook over moderate heat, stirring constantly, for 10 minutes, until the flour is nut brown.
Add bouillon all at once.
Stir until smooth.
Add tomato paste, bouquet garni, and salt and pepper to taste.
Simmer, partly covered, over low heat for 2 hours or more.
Skim when necessary.
If sauce thickens too much, add a little more bouillon.
Strain and degrease sauce.
If not used at once, store covered in refrigerator, or freeze.
Makes about 4 cups sauce.

Recipe Summary

Difficulty Level: 
Medium
Method: 
Simmering
Dish: 
Sauce
Ingredient: 
Bacon
Preparation Time: 
20 Minutes
Cook Time: 
150 Minutes
Ready In: 
170 Minutes

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