Basic Brown Sauce Recipe
Ingredients
| Butter stick | 1 | |
| 1 cup peeled and chopped yellow onions | ||
| Carrots | 1 Cup (16 tbs), unpeeled | |
| Parsley | 1/3 Cup (16 tbs), chopped | |
| Bay Leaf | 1 | |
| Thyme | 1 Teaspoon, dried | |
| Flour | 1/2 Cup (16 tbs) | |
| Dry red wine | 2 Cup (16 tbs) | |
| 2 quarts Basic Brown Soup Stock | ||
| Tomato Paste | 2 Tablespoon | |
| Black pepper | 1/4 Teaspoon | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
Directions
Choose a 3- to 4-quart stockpot with a heavy bottom.
Heat it and add 1/2 of the butter or oil.
Add the onions, carrots, and parsley.
Stir the vegetables on medium-high heat until they begin to brown.
Add the bay leaf and the thyme.
Put on a low simmer.
In a small frying pan, melt the remaining butter or oil.
Add the flour and stir until it is light brown.
Stir this roux into the vegetables.
Add the remaining ingredients to the pot, except the sherry and salt.
Bring to a boil, turn to a heavy simmer, and cook the sauce, uncovered, about 2 hours, or until it has reduced by half.
Add the sherry and simmer for 5 minutes.
Add salt to taste.
Strain before serving or using.
Heat it and add 1/2 of the butter or oil.
Add the onions, carrots, and parsley.
Stir the vegetables on medium-high heat until they begin to brown.
Add the bay leaf and the thyme.
Put on a low simmer.
In a small frying pan, melt the remaining butter or oil.
Add the flour and stir until it is light brown.
Stir this roux into the vegetables.
Add the remaining ingredients to the pot, except the sherry and salt.
Bring to a boil, turn to a heavy simmer, and cook the sauce, uncovered, about 2 hours, or until it has reduced by half.
Add the sherry and simmer for 5 minutes.
Add salt to taste.
Strain before serving or using.
Chef
