Basic Brown Sauce Recipe
Ingredients
| Onions | 2 | |
| Carrots | 2 | |
| Butter | 4 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Flour | 1/4 Cup (16 tbs) | |
| Beef bouillon - 2 cups | ||
| Water | 2 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| Parsley sprigs | 2 | |
| Bay leaf | 1 | |
| Thyme | 1/8 Teaspoon | |
| Tomato Paste | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Madeira | 1 Tablespoon | |
| Cognac | 2 Tablespoon | |
Directions
MAKING
1. In a skillet heat butter. Add onions and carrots, sauté for 20 minutes.
2. Stir in sugar and cook vegetables over high heat.
3. Cook and stir for about 10 minutes.
4. Mix flour and cook for about 3 minutes.
5. Stir in bouillon, water, garlic, parsley, bay leaf, thyme, tomato paste, salt, and pepper.
6. Stir and boil the mixture.
7. Decrease heat and cover partially. Simmer for 1 1/4 hours.
8. Strain the sauce and keep in a clean pan. Discard the vegetables.
9. Cool the sauce until frozen.
SERVING
10. Add Madeira and cognac before serving.
1. In a skillet heat butter. Add onions and carrots, sauté for 20 minutes.
2. Stir in sugar and cook vegetables over high heat.
3. Cook and stir for about 10 minutes.
4. Mix flour and cook for about 3 minutes.
5. Stir in bouillon, water, garlic, parsley, bay leaf, thyme, tomato paste, salt, and pepper.
6. Stir and boil the mixture.
7. Decrease heat and cover partially. Simmer for 1 1/4 hours.
8. Strain the sauce and keep in a clean pan. Discard the vegetables.
9. Cool the sauce until frozen.
SERVING
10. Add Madeira and cognac before serving.
Chef
