Try this Basic Brown Sauce recipe, or contribute your own.

Still searching for what to cook ?

Name: Basic Brown Sauce
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 sm Leek; coarsely chopped; 1 md Carrot; peeled and coarsely; 4 c Brown stock; (beef, veal); 1 Stalk celery; coarsely; 1 c Red table wine; 1/4 ts Dried thyme; Fine sea salt and freshly; 1 sm Onion; coarsely chopped; 4 tb Flour; 1/2 c Concentrated brown stock; 3 Garlic; 1 Bay leaf; 4 tb Unsalted butter

Find the most delicious recipes here

INGREDIENTS

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

Servings

INSTRUCTIONS

1. In a heavy saute 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

NOTES

Alert editor

Basic Brown Sauce

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

1. In a heavy saute 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 <louiseh@earthlink.net> on Apr 16,  1998

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (612g)
Recipe Makes: 1 Servings

Calories: 2786
Calories from Fat: 2492 (89%)

Amt Per Serving		% DV

	Total Fat 276.9g	369 %
	Saturated Fat 175.1g	876 %
	Monounsaturated Fat 71.7g
	Polyunsanturated Fat 10.6g
Cholesterol 732.7mg		225 %
Sodium 48.9mg		2 %
Potassium 446.2mg		12 %
Total Carbohydrate 38.1g		11 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 36.7g
Protein 7.6g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2786

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe