Basic Brown Sauce

Recipe Cuisine: Sauces
Recipe Category: Sauces
Recipe Serves: 6

Recipes Ingredients:

3 tb Butter
Taking care not to let them
1 lg Carrot, Scrubbed, Unpeeled,
-brown. All at once, stir
-And Chopped
-in
1 Stalk Celery, Chopped
The flour, and turn the heat
2 lg Onions, Chopped
-down to low. Cook,
1/4 c Unbleached Flour
-stirring
6 c Brown Stock
Occasionally, until the
1 Clove Garlic, Crushed
-flour and Vegetables are
1 ea Bouquet Garni
-well
1/3 c Tomato Puree
Browned, but not burned.
Melt the Butter in a heavy
-Stir in the stock, then add
-saucepan over medium heat.
-the
-Add
Garlic, bouquet garni and
The carrot, celery, and
-tomato puree. Simmer for
-onions and saute until 1
Hour, stirring from time to
-golden,
-time, or until the Sauce is

Recipe Instructions:

While this very basic Sauce is excellent by itself over beef, noodles, and some game, such as venison and bear, it is generally used as a base for other more complex sauces. It may seem very time consuming to make a brown stock, then this basic brown Sauce and then a finished sauce, but the result is well worth the effort. Both the stock and this Sauce can be frozen for up to three months, which means you can make your own instant bases to have on reserve, which will speed up the process. reduced by half. Strain. Allow to cool, then chill and skim off any fat before using. Yield: About 3 cups From The Complete Book Of Sauces by Sallie Y. Williams