Brown Sauce
Brown Sauce or Sauce Espagnole
This Brown Sauce Recipe is a simplified version of Sauce Espagnole, which is one of the grand sauces, or mother sauces, which mean they are the basic sauce from which many sauce variations, are made. This recipe for brown sauce is one we use as a base to make mushroom or onion gravy for beef dishes and I have used it for a pork tenderloin and the sauce was called a Robert sauce. This brown sauce is very rich and has a vegetable flavor to it.
Ingredients:
2 ½ oz Flour
2 ½ oz Butter
2 oz Carrots, large dice
2 oz Celery, large dice
4 oz Onion, large dice
1 ¼ oz Tomato Paste
1 tsp Pepper
2 ea Bay Leaves
6 cups Water
1 ½ oz Beef base
Directions:
· Melt butter in a large stockpot and add carrots, celery and onion
· Sauté until onion is transparent
· Add flour and tomato paste and cook five minutes, stir constantly
· Add bay leaves and water and beef base and bring to a slow boil.
· Boil until thickened
· Simmer for an hour
· Strain for sauce of leave veggies in for gravy
I have found beef base at our local Wal-Mart in their soup department. Beef base is different from the granulated beef bullion that is in most grocery stores. I hope you enjoy this recipe and when you are experimenting with different foods to put in, like mushrooms and onions, make sure and sauté them in Burgundy and add that in the sauce also.
Tags: brown meat mushroom sauce, brown sauce, brown sauce recipe, Espagnole Sauce, gravy brown sauce, meat in brown mushroom sauce, Sauce Espagnole, the brown sauce