The roux (See Roux in Sauces) for a brown sauce is cooked slowly, until it takes on a rich nut-brown color but does not scorch. A traditional brown sauce takes several hours to make. The following is a less formal version, though you'll need more time for a basic brown sauce than for a white sauce. It is delicious as is but also serves as a base for other sauces.
Yields: 2 cups
Work Time: About 20 minutes
Total Time: About 2 hours
- 57 g boiled ham, diced (optional)
- 1/4 cup each finely chopped carrots, onions, celery
- 4 tablespoons clarified butter* or cooking oil
- 3 tablespoons flour
- 4 cups hot brown stock or enriched canned
broth
- 1 tablespoon tomato paste
- 1/4 teaspoon dried thyme, 1/2 bay leaf, 2 parsley sprigs tied in
a cheesecloth
- Salt and pepper
1. In a saucepan sauté ham and vegetables in butter or oil until onion is soft and light brown, approximately 10 minutes.
2. Blend in the flour and stir over low heat for another 10 minutes, or until the flour turns a golden nut brown.
3. Remove from heat, and quickly blend in all the hot stock.
4. Add the tomato paste and herb-filled cheescloth.
5. Simmer over low heat for 1 1/2 to 2 hours, until sauce coats a spoon lightly.
6. Skim off fat as necessary, and add more liquid if sauce thickens too quickly.
7. Strain out the vegetables and adjust seasoning.
* Clarified butter is made by slowly melting unsalted butter so that the milk solids sink to the bottom of the pan and the clear liquid rests on the top. Any foam floating on top is skimmed off, and the remaining clear butter is poured or skimmed off the top of the milk solids. This clear, golden liquid is clarified butter.
Variations
Brown Mustard:
Sauté 1/4 cup onions in butter or oil until soft, about 10 minutes. Add 1 cup dry white wine and reduce to 3 or 4 tablespoons. Add 2 cups brown sauce and simmer 10 minutes. Remove from heat and add 2 to 3 tablespoons Dijon mustard. Serve with pork or beef.
Madeira or Port:
Reduce 1/2 cup Madeira or Port wine over high heat to 3 or 4 tablespoons. Add 2 cups brown sauce and simmer briefly. To finish, beat in a tablespoon or two of butter.
Curry:
Gently sauté 1/2 cup finely minced onions in 2 tablespoons butter until soft (7 to 10 minutes), stir in 1 to 2 tablespoons curry powder, according to taste, and cook 2 minutes. Add 2 cups brown sauce and reduce at a simmer to 1 1/2 cups, stirring occasionally.
Mushroom:
In a large saucepan, sauté 1 cup sliced or minced fresh mushrooms in hot butter or oil until browned, about 5 minutes. Swirl in 1 tablespoon butter and add to 2 cups simmering brown sauce. As an extra embellishment, add 1/2 cup white wine to the browned mushrooms and reduce to a scant tablespoon before incorporating into the sauce. Delicious with fish, chicken, veal.
Tarragon and White Wine:
Reduce 1 cup of dry white wine and 4 tablespoons fresh minced tarragon over high heat to 2 to 3 tablespoons. Strain into brown sauce, and beat in extra parsley and/or tarragon and a little butter before serving.
