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Published on Apr 5, 2010
Shelley Young demonstrates how to make a brown sauce from beef stock. This basic sauce can be the canvas of your sauce making. Flavor it however you want or leave it as is for a rich complement to meat & poultry.
Basic Brown Sauce
2 tablespoons unsalted butter 1 medium yellow onion, medium dice 1 stalk celery, medium dice 1 carrot, medium dice 1 tablespoon tomato paste 2 tablespoons flour 1/4 cup wine 2 1/2 cups beef stock 1 bay leaf salt & pepper, to taste 1 tablespoon cold butter
1. Heat a heavy saucepan over medium heat and add the 2 T of butter. 2. Saute the onion, celery and carrot until caramelized, about 5-6 minutes. 3. Add the tomato paste and continue to cook an additional minute. 4. Add the flour, tossing to coat the vegetables, and cook for one minute more. Deglaze the pan with the wine, scraping any fond off the bottom of the pan. 5. Add the stock and bay leaf and whisk to combine the ingredients. Bring the sauce to a boil, reduce the heat to a simmer and cook, uncovered, for about 10-15 minutes, or until the sauce is reduced slightly and vegetables are soft. 6. Pass through a food mill or strainer into another pot and mount with the cold butter.
Serving Suggestions: -Sauce over grilled or sauteed red meat. -Add 1 tablespoon of Dijon mustard to the finished sauce and serve with pork chops or pork tenderloin.