Garden Brown Sauce

Garden Brown Sauce Recipe
BECKY LUIGART-STAYNER

Recipe from

Cooking Light

Nutritional Information

Calories 95
Caloriesfromfat 50 %
Fat 5.3 g
Satfat 0.7 g
Monofat 3.8 g
Polyfat 0.5 g
Protein 1.9 g
Carbohydrate 10.7 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 1.7 mg
Sodium 550 mg
Calcium 19 mg

Ingredients

2 tablespoons olive oil
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 cup sliced mushrooms
4 garlic cloves, halved
1/4 cup tomato paste
1/4 cup all-purpose flour
1 cup dry red wine
6 cups water
2 tablespoons low-sodium soy sauce
2 teaspoons black peppercorns
1 teaspoon dried thyme
1/2 teaspoon salt
3 bay leaves

Preparation

Heat oil in a saucepan over medium-high heat. Add onion and carrot; sauté 15 minutes or until lightly browned. Add celery, mushrooms, and garlic; cook 10 minutes. Add paste; sauté 10 minutes or until browned. Add flour; cook 1 minute. Stir in wine, scraping pan to loosen browned bits. Add water and remaining ingredients. Bring to a boil; reduce heat, and simmer 45 minutes. Strain the mixture through a sieve into a bowl, reserving stock. Discard solids. Store in an airtight container for up to 1 week, or freeze for up to 3 months.

Note:

October 1998
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