basic brown sauce
This easy flavorful Basic Brown Sauce recipe can be used right away or as a base for other recipes such as gravy. Although it's not the Classic Espagnole Sauce from the 5 Mother Sauces, this brown sauce is incredibly tasty!
prep time
10 Min
cook time
45 Min
method
Stove Top
yield
2 1/2 cups
Ingredients
- 4 tablespoons clarified butter
- 1 cup red onions, chopped
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 1/2 teaspoon chervil (substitute tarragon)
- 4 tablespoons unbleached all-purpose flour
- 4 cups cold low-sodium beef stock
- freshly ground black pepper, to taste (i always use mixed peppercorns)
- ground himalayan sea salt, to taste
- 1 large bay leaf
How To Make basic brown sauce
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Step 1In a medium saucepan over medium heat, add butter. When hot, add the mirepoix, stir, and cook for 6-7 minutes or until soft, stirring often. Add chervil, stir well before adding flour; stir to coat and cook for 2 minutes to remove the raw taste of it.
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Step 2Add cold broth, stirring constantly and scraping the bottom of the pot. Add pepper, salt and bay leaf. Bring to a boil and then reduce heat to medium; simmer for 30 minutes.
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Step 3Pour sauce through a sieve before using, squeezing the ingredients and then discard them. Use it or pour it back to the pot if making another recipe with it. Makes 2 ½ cups
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Step 4To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=4MPQifSMHYY
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
French
Category:
Other Sauces
Method:
Stove Top
Keyword:
#easy recipe
Keyword:
#sauce recipe
Keyword:
#comdiment recipe
Keyword:
#base for gravies
Keyword:
#base for sauces
Ingredient:
Spice/Herb/Seasoning
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