BASIC BROWN SAUCE

Submitted by clubfoody

"This easy flavorful sauce recipe can be used right away or as a base for other recipes such as gravy. Although it's not the Classic Espagnole Sauce from the 5 Mother Sauces, this brown sauce is incredibly tasty! VIDEO https://www.youtube.com/watch?v=4MPQifSMHYY"

 

• Ready In: 55mins
• Ingredients: 10
• Yields: 2 cups

ingredients

• 4 tablespoons clarified butter
• 1 cup red onion, chopped
• 1⁄2 cup celery, diced
• 1⁄2 cup carrot, diced
• 1⁄2 teaspoon chervil (substitute tarragon)
• 4 tablespoons unbleached all-purpose flour
• 4 cups cold beef stock
• 1⁄2 teaspoon fresh ground black pepper (to taste)
• 1⁄4 teaspoon sea salt
• 1 large bay leaf

directions

1. In a medium saucepan over medium heat, add butter. When hot, add the mirepoix, stir, and cook for 6-7 minutes or until soft, stirring often. Add chervil, stir well before adding flour; stir to coat and cook for 2 minutes to remove the raw taste of it. 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 heat to medium; simmer for 30 minutes.
2. Pour sauce through a sieve before using, squeezing the ingredients and then discard them. Use it or pour it back to the pot if making another recipe with it. Makes 2 ½ cups.