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Basic Brown Sauce

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B3, B9, C, D, P
MineralsNatrium, Silicon, Sulfur

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Butter

  2. 2 tablespoons 30ml Carrots - diced (medium)

  3. 1 tablespoon 15ml Onion - chopped (medium)

  4. 2 sections Parsley

  5. 1 Thyme

  6. 1 Bay leaf (small)

  7. 2 tablespoons 30ml Flour

  8. 1 cup 237ml Dry white wine

  9. 1 1/2 cups 355ml Consomme

  10. 1 tablespoon 15ml Tomato paste

  11. 1/2 teaspoon 2 1/2ml Salt

  12. 1/4 teaspoon 1 1/3ml Pepper

Instructions Jump to Ingredients ↑

  1. In a small, heavy saucepan, melt butter. Add carrots, onions, parsley, thyme, and bay leaf. Cook over low flame, stirring constantly, until vegetables are golden brown. Stir in flour and cook until slightly brown. Stir in wine and consomme. Add tomato paste, salt, and pepper. Bring to boil. Cover and simmer for 30 minutes. Strain.

  2. Makes about 2 cups of sauce.

  3. Brown sauce may be prepared in advance and keeps well in refrigerator for more than two weeks.

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