Unsalted Light Brown Sauce
|Beef stock||1 Quart (Unsalted, 4 Cups)|
|Shallots||2 Tablespoon, finely chopped|
|Burgundy||1⁄2 Cup (8 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄2 Teaspoon, freshly ground|
|Tabasco sauce||1 Dash|
1) Heat the stock, in a saucepan.
2) In another pan, add the shallots and wines and place over fairly high heat, boiling the mixture until reduced by one-third of the original volume.
3) When reduced, add the heated stock and then lower the heat to medium.
4) Simmer and cook until the mixture comes to boil.
5) Dissolve the cornstarch in the cold water and add it to the simmering sauce, mixing thoroughly with a wire whisk.
6) Add pepper and Tabasco sauce, as additional seasonings.
7) Use as desired.
This is called "light" brown sauce because it does not have the rich, dark brown color associated with classic French brown sauce.
The distinctive color is obtained either by adding caramel coloring, which is a low-sodium diet.
Therefore, unless you can find the caramel coloring, you will have to opt for a lighter version of the classic