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Jim Coleman Recipes

Basic Brown Sauce or Sauce Espagnole

The Ingredients you will need are:

For this recipe you will need:
1/2 of a Bay Leaf
2 Parsley Stems
1/8 of a Teaspoon of Dried Thyme
1 Clove of Garlic
Piece of Cheesecloth, cut into a 6-inch Square
1 Piece of Butcher's Twine about 12 Inches Long
1 Small Onion, Peeled
1 Peeled Carrot
1 Stalk of Celery
1/2 of a Cup of Clarified Butter
1/2 of a Cup of All-Purpose Flour
2 Additional Tablespoons of Clarified Butter
6 Cups of Beef Stock, Brought to Room Temperature
2 ounces of Tomato Puree
1/8 of a Teaspoon of Salt
1/8 of a Teaspoon of Ground White Pepper

First make a sachet by placing the bay leaf, parsley stems, thyme and garlic in the square of cheesecloth. Gather up the corners and twist together. Using just one end of the string, tie the sachet closed. The long end of the string will be suspended from the handle of the saucepan.

Dice the onion, celery and carrot and set aside. Heat the 1/2 cup of clarified butter in a small saucepan until hot. Whisk in the flour until it reaches a paste consistency. Cook over medium heat, stirring constantly, for 8 to 10 minutes until the roux bubbles, turns light brown and has a nutty aroma. Set this mixture, which is called a dark roux, aside.

Place the remaining 2 tablespoons of clarified butter in a heavy 4-quart saucepan over medium heat. Add the chopped vegetables and saute, stirring often, for about 6 to 8 minutes, or until well browned.

Add the cooked roux to the vegetables, stirring to combine. Gradually, pour in the beef stock and the tomato puree. Tie the sachet to one handle of the pan, letting it dangle in the liquid. Bring to a boil, then reduce the heat and simmer, uncovered, for about 2 hours, until the sauce is reduced to about one quart. Remove the sachet, strain the sauce, and season to taste with salt and white pepper.

This recipe will make about one quart of sauce.

©2005 WHYY