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Basic Brown Sauce Recipe

by Global Cookbook

Ingredients

4 Tbsp. Unsalted butter 1 stalk celery, coarsely minced 1 sm Onion, coarsely minced 1 med Carrot, peeled and coarsely minced 1 sm Leek, coarsely minced 4 Tbsp. Flour

1 c. Red table wine 4 c. Brown stock, (beef, veal) 1/2 c. Concentrated brown stock 1/4 tsp Dry thyme 1 x Bay leaf 3 x Cloves garlic Fine sea salt and freshly grnd pepper, to taste

Directions

1. In a heavy saute/fry or possibly sauce pan, heat the butter. Add in the minced vegetables and brown slowly. Sprinkle in the flour, toss with the vegetables, and slowly brown the flour.
2. Stir in the wine, stocks, thyme, and bay leaf. Add in the garlic through a press. Partially cover the pot and simmer about 1 hour. Remove the lid and continue to simmer the sauce till it is thick.
3. Pass the sauce through a food mill. Season to taste with salt and pepper.
4. MAKE IT LIGHT: Replace the butter with a butter substitute and use just 2 Tbsp..
5. MAKE IT AHEAD: Basic Brown Sauce may be stored for up to 3 days in the refrigerator or possibly 2 months in the freezer.

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