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