From Dorothy McNett's Recipe Book.
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See Also: Sauces and Marinades Brown SauceFrom 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 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. © 1996-2013 Dorothy McNett. All Rights Reserved. |