Basic Brown Sauce

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Basic Brown Sauce Ingredients

4 tb Unsalted butter	4 c Brown stock; (beef, veal)
1 Stalk celery; coarsely	1/2 c Concentrated brown stock
1 sm Onion; coarsely chopped	1/4 ts Dried thyme
1 md Carrot; peeled and coarsely	1 Bay leaf
1 sm Leek; coarsely chopped	3 Cloves garlic
4 tb Flour	Fine sea salt and freshly
1 c Red table wine

Instructions for Basic Brown Sauce

1. In a heavy saut? or sauce pan, melt the butter. Add the chopped vegetables and brown slowly. Sprinkle in the flour, toss with the vegetables, and slowly brown the flour. 2. Stir in the wine, stocks, thyme, and bay leaf. Add the garlic through a press. Partially cover the pot and simmer about 1 hour. Remove the lid and continue to simmer the sauce until it is thick. 3. Pass the sauce through a food mill. Season to taste with salt and pepper. MAKE IT LIGHT: Replace the butter with a butter substitute and use just 2 tablespoons. MAKE IT AHEAD: Basic Brown Sauce may be stored for up to 3 days in the refrigerator or 2 months in the freezer. Recipe by: HomeChef School Posted to MC-Recipe Digest by louiseh on Apr 16, 1998

Main Ingredient: Cuisine: Uncategorized

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