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Unsalted Light Brown Sauce

Natural.Foodie's picture
Ingredients
  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)
  Cornstarch 4 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)
  Black pepper 1⁄2 Teaspoon, freshly ground
  Tabasco sauce 1 Dash
Directions

MAKING
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.

TIP
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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Boiled
Dish: 
Sauce
Ingredient: 
Beef
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes

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