See Also: Sauces and Marinades
Brown Sauce
From DorothyMcNett's recipes at www.dorothymcnett.com. This sauce can be prepared ahead of time, refrigerated, and then cooked gently for about 15 minutes to reduce by half. Then used as a sauce for grilled steaks, burgers, chops and etc. I use it to pour into the saute pan to make a great "finishing sauce" once the meats have been cooked and plated.
3 tablespoons butter
1 small onion, thinly sliced
3 tablespoons all purpose unbleached flour
3 cups beef stock, warmed
1 small carrot, sliced
1 stalk celery, sliced
3-4 mushrooms, sliced
2 tablespoons tomato paste
3-4 sprigs fresh parsley
1-2 sprigs fresh thyme
1 bay leaf
2 whole cloves
1 teaspoon peppercorns, whole
salt, as needed
In a heavy bottomed saucepan or saute pan, heat the butter to gently brown it. Add the onions and simmer, stirring constantly, until they turn golden brown. Whisk in the flour and cook 1-2 minutes to gently brown the flour. Remove pan from the heat and then whisk in the warm stock. Return to heat and bring to a boil, simmer for about 3-4 minutes. Add the remaining ingredients. Simmer for about 30 minutes, stirring occasionally, skimming if necessary. Strain through a fine sieve. Remove any excess fat. Use as is, or gently simmer to further reduce the volumn.
Recipe created 2008-04-01.
