Brown Sauce





Yield ; 32 oz.





2 Qt. Brown Stock

Mirepoix ;

6 oz. Onion, Medium Dice

3 oz. Carrots, Medium Dice

3 oz. Celery, Medium Dice

4 oz. Tomato Puree

1 pc. Bay Leaf

2 Sprigs of Fresh Thyme

2 Sprigs of Fresh Parsley

Salt & White Pepper, To Taste

Blond or Brown Roux, As Needed



Method -

In a 10 inch saute pan saute the mirepoix (carrots, onions, celery) until light brown, add to a saucepan, add the veal stock and bring to a boil, reduce heat and simmer, add all remaining ingredients (except the roux) and let simmer for an hour. Taste and adjust the seasonings. Strain through a chinoise into a smaller saucepot and continue to simmer, skim the surface frequently to remove impurities. Add roux until the sauce has a medium thick consistency and can easily coat a spoon.

Strain the sauce through a chinoise strainer. This strainer will make the sauce smooth. Taste and adjust seasonings with salt and pepper. Cover the sauce and keep hot in a double boiler until need or cool off and refrigerate.


Chefs Note: This sauce is used to make many different brown sauces for all kinds of meats (Wild Mushroom Sauce, Herb Sauce, Green Peppercorn Sauce). This sauce is similar to a gravy but smoother and more attractive on most foods. "Demiglace" is half brown sauce and half brown stock reduced by half, it is often flavored with a little red wine and other seasonings.



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