Brown Sauce

No votes yet
30 minutes 1 cup Print RecipeEmail Recipe


3tablespoonunsalted butter
2tablespooncarrot, pared and minced
2tablespooncelery, minced
4tablespoonshallot, minced
1⁄2cupdry red wine
2tablespoonall-purpose flour
2 1⁄2cuprich veal stock
12 peppercorns, crushed
1teaspoontomato paste


Melt butter in small heavy saucepan over high heat. When foam subsides, add minced vegetables; sauté, stirring frequently, until softened, about 4 minutes. Reduce heat to medium; add wine. Reduce until almost evaporated, 4 to 6 minutes.

Add flour to saucepan; cook, stirring constantly, until flour is a hazelnut Brown, 6 to 8 minutes. Do not allow flour to burn. Add 1 1/4 cups veal stock, the crushed peppercorns, and tomato paste, whisking constantly to eliminate lumps. Reduce sauce by half, 8 to 10 minutes. Strain and degrease before using.


in case you do not have rich veal stock available, you can also use beef stock or brown stock.

Recent comments