Basic Brown Sauce
This flavorful Basic Brown Sauce recipe can be used on its own or as a base for gravy. Although not the Classic Espagnole Sauce, it's tasty!
Ingredients
- 4 tbsp. clarified butter tips & tricks
- 1 cup red onions, chopped
- 1/2 cup celery, diced tips & tricks
- 1/2 cup carrots, diced
- 1/2 tsp. chervil (substitute tarragon)
- 4 tbsp. unbleached all-purpose flour
- 4 cups cold low-sodium beef stock
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- ground Himalayan pink salt, to taste
- 1 large bay leaf
Directions
- In a medium saucepan over medium heat, add butter. When it starts sizzling, add onions, carrots and celery. Stir and cook for 6-7 minutes or until soft, stirring often.
- Add chervil, combine well before adding flour; stir to coat and cook for 2 minutes to remove the raw taste.
- Add cold broth, stirring constantly and scraping the bottom of the pot. Add pepper, salt and bay leaf. Bring to a boil and then reduce the heat to medium; simmer for 30 minutes.
- Pour the sauce through a sieve, squeezing the solid ingredients before discarding them. Use it or pour it back to the pot if making another recipe with it like an Espagnole Sauce.
- If not using right away, place a piece of wax paper on top, making sure it touches the surface, to prevent a skin formation.