ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Brown Sauce

Yield about 2 1/2 cups


  • 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

How to Make It

  1. 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.

Oxmoor House Homestyle Recipes