Basic Brown Sauce

Francine Lizotte


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!


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2 1/2 cups
10 Min
45 Min
Stove Top


  • 4 Tbsp
    clarified butter
  • 1 c
    red onions, chopped
  • 1/2 c
    celery, diced
  • 1/2 c
    carrots, diced
  • 1/2 tsp
    chervil (substitute tarragon)
  • 4 Tbsp
    unbleached all-purpose flour
  • 4 c
    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


  1. In 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.
  2. Add 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.
  3. Pour 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
  4. To view this recipe on YouTube, click on this link >>>>

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