Go Back
–+ servings
Basic Brown Sauce
Print Recipe Add to Collection
5 from 3 votes

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!
Prep Time10 minutes
Cook Time45 minutes
Passive time0 minutes
Total Time55 minutes
Servings: 2.5 cups
Author: Francine Lizotte
Course: Condiments, Sauces & Marinades
Cuisine: French, Fusion
Keyword Easy Recipe, Low Sodium, Marinades & Sauces

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 sea 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.