| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sauce | 1 | Servings | |
INGREDIENTS
| 4 | tb | Unsalted butter |
| 1 | Stalk celery; coarsely chopped | |
| 1 | sm | Onion; coarsely chopped |
| 1 | md | Carrot; peeled and coarsely chopped |
| 1 | sm | Leek; coarsely chopped |
| 4 | tb | Flour |
| 1 | c | Red table wine |
| 4 | c | Brown stock; (beef, veal) |
| 1/2 | c | Concentrated brown stock |
| 1/4 | ts | Dried thyme |
| 1 | Bay leaf | |
| 3 | Cloves garlic | |
| Fine sea salt and freshly ground pepper; to taste |
INSTRUCTIONS
1. In a heavy sauté 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
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