Brown Sauce

Oxmoor House
about 2 1/2 cups


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3/4 cup coarsely chopped onion
3/4 cup coarsely chopped carrots
1/4 cup plus 2 tablespoons butter or margarine
1/4 cup plus 2 tablespoons all-purpose flour
3 1/2 cups beef broth
1 1/2 cups Chablis or other dry white wine
2 stalks celery, chopped
3 sprigs fresh parsley
1 small bay leaf
2 cloves garlic
1/2 teaspoon ground thyme
1/4 teaspoon coarsely ground black pepper
1 tablespoon tomato paste


Sauté onion and carrots in butter in a large Dutch oven for 10 minutes. Add flour, stirring constantly, until flour is browned. Stir in next 8 ingredients; simmer, uncovered, stirring occasionally, 1 hour or until sauce is reduced by half. Stir in tomato paste. Remove from heat, and strain sauce, discarding vegetables. Refrigerate remaining sauce for other uses.

Created date

February 2010