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Brown Sauce

21st.Century.Chef's picture
Ingredients
  Clarified butter/Oil 3 Tablespoon
  Onion 1 Small, finely diced
  Carrot 1 Small, finely diced
  Celery stick 1⁄2 , trimmed and finely diced
  Plain flour 1⁄2 Ounce (15 Gram)
  Tomato puree 1 Teaspoon
  Brown stock 1 Pint (600 Milliliter)
  Bouquet garni 1
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1.In a sauce pan, add the onion, carrot and celery and cook for 5-7 minutes by stirring constantly, until they change color.
2. Stir in the flour, lower the heat to cook for 15 minutes until the roux is a rich brown, stirring constantly. Add tomato puree when it gets cooled.
3. Place it on the heat and gradually stir in two-thirds of the stock, boil, and whisk constantly.
4. Now add the bouquet garni, salt and pepper and cover.
5. Simmer for about 35-40 minutes, skimming the surface frequently, add the left out stock and simmer for 5 minutes, half covered.

SERVING
6. In a clean pan strain it out, bring back to the boil to skim.
7. Season with salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Simmering
Dish: 
Sauce
Interest: 
Holiday, Healthy
Restriction: 
Vegetarian
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes

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