Brown Sauce
Servings: 4 people
Calories: 280kcal
This Brown Sauce recipe adds depth and richness to many dishes, such as Chicken Marsala, and it can be made in large quantities (double the recipe) and then easily frozen for future use. Go with homemade beef stock, if you've got the time. It makes this sauce even better!
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Ingredients
- ½ cup unsalted butter
- 1 celery rib chopped
- ½ medium yellow onion chopped
- 1 carrot peeled and chopped
- Few sprigs of fresh thyme
- 6 cups beef stock
- 2 tablespoon Worcestershire sauce
- ½ cup all-purpose flour
- Kosher salt and freshly ground black pepper
Instructions
- Melt the butter in a large saucepan over medium heat.
- Add the celery, onion, carrots and thyme and cook them for 4 to 5 minutes, until soften and turning golden brown.
- Meanwhile, in a large pot, bring the beef stock to a boil.
- Sprinkle the flour over the vegetables and stir them constantly for about 5 to 6 minutes until the flour is absorbed.
- Carefully add 3 cups of the hot stock to the vegetable mixture and whisk until it is combined.
- Add the rest of the stock and the Worcestershire sauce and continue to whisk it.
- Reduce the heat to low and gently simmer for 1 hour, skimming off any fat from the surface and making sure it does not come to a boil.
- Strain the sauce through a fine-mesh sieve into a bowl.
- Season with salt and pepper.
- Sauce is now ready for use, or transfer to storage container and refrigerate for 1 week or freeze ups up to 3 months.
Nutrition
Calories: 280kcal