Basic Brown Sauce

Recipe Ingredients

1/4 lb	113g / 4oz	Butter - - (1 stick)
		(or 1/2 cup olive oil)
1 cup	62g / 2.2oz	Yellow onion - chopped
1 cup	110g / 3.9oz	Carrots - chopped
1/3 cup	48g / 1.7oz	Fresh parsley - chopped
1		Bay leaf
1 teaspoon	5ml	Whole dried thyme
1/2 cup	31g / 1.1oz	Flour
2 cups	474ml	Dry red wine
8 cups	1896ml	Beef stock - fresh or canned
2 tablespoons	30ml	Tomato paste
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 cup	59ml	Dry sherry
		Salt - to taste

Recipe Instructions

Heat a 4-quart heavy stockpot and add 1/2 the butter or olive oil. Add onions, carrots and parsley. Saute until vegetables begin to brown lightly. Add bay leaf and thyme and return to a low simmer.

In a small frying pan melt remaining butter or oil. Add flour and cook, stirring, until light brown. Stir this roux into vegetables. Add remaining ingredients to the pot, except for the sherry and salt.

Bring to a boil, turn to a heavy simmer and cook the sauce, uncovered, for about 2 hours or until it has reduced by half. Add the sherry and simmer for 5 minutes. Add salt to taste. Strain before serving or using.

This recipe makes 1 quart of sauce.

Source:
Jeff Smith

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