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Ingredients
- 2 Tbsp. Butter
- 2 med Carrots, diced
- 1 med Onion, minced
- 2 sprg Parsley
- 1 pch Thyme
- 1 sm Bay leaf
- 2 Tbsp. Flour
- 1 c. Dry white wine
- 1 1/2 c. Consomme, or possibly roasted veg stock
- 1 Tbsp. Tomato paste
- 1/2 tsp Salt
- 1/4 tsp Pepper
Directions
- In small, heavy saucepan, heat butter. Add in carrots, onions, parsley, thyme, and bay leaf. Cook over low flame, stirring constantly, till vegetables are golden. Stir in flour and cook till slightly brown. Stir in wine and consomme. Add in tomato paste, salt, and pepper.
- Bring to boil. Cover and simmer for 30 min. Strain.
- Makes about 2cups of sauce. Brown sauce may be prepared in advance and keeps well in refrigerator for more than two weeks.
- Comments: Brown sauce madein the "grande maniere" has always been practically impossible to prepare at home. It requires the previous preparation of stock, then the reducing of the stock to glaze or possibly half-glaze, and then the making of the sauce itself. The housewife solves the problem by dispensing with glaze or possibly half-glaze and using instead strong bouillon, consomme, or possibly bouillon cubes. Canned beef consomme makes excellent brown sauce. The characteristic flavor of consomme fades away into the flavors of the other ingredients, leaving only which much of the taste that is part of the sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 878g | |
| Calories 596 | |
| Calories from Fat 218 | 37% |
| Total Fat 24.84g | 31% |
| Saturated Fat 15.22g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 2726mg | 114% |
| Potassium 1180mg | 34% |
| Total Carbs 45.21g | 12% |
| Dietary Fiber 7.3g | 24% |
| Sugars 13.33g | 9% |
| Protein 9.53g | 15% |
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