Domestic Brown Sauce RecipeOrigin: Britain Period: Traditional |
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This is a fairly simple brown sauce that's easily made at home and which is particularly loved by children. It also makes a great base for an onion gravy or as an accompaniment for mashed root vegetables. Ingredients:
45g butter (or 45g lard) 
Domestic Brown Sauce Preparation:Method:Melt the butter or lard in a pan, stir in the carrots and onion and fry until golden. Scatter the flour over the top then cook for 10 minutes, stirring occasionally, before adding the prepared tomato slice. Set 140ml of the liquid to one side then (water or stock) aside then stir the remainder into the pan until smooth before adding the bouquet garni. Bring the mixture to a boil then reduce to a gentle simmer and cook, uncovered, for 60 minutes, skimming occasionally. Take off the heat then pass through a fine-meshed sieve, pressing the vegetables with the back of a spoon to extract all their juice. Return the liquid to a pan and bring to a boil then reduce to a simmer and cook for 30 minutes, skimming from time to time and adding 1 tbsp of the reserved liquid as you do so. If the sauce is too thin for your liking, reduce to thicken and if too thick add a little more of the reserved stock. |
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