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BECKY LUIGART-STAYNER Photo by: BECKY LUIGART-STAYNER

Garden Brown Sauce

Cooking Light OCTOBER 1998

  • Yield: 4 cups (serving size: 1 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 95
  • Calories from fat: 50%
  • Fat: 5.3g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 1.9g
  • Carbohydrate: 10.7g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 1.7mg
  • Sodium: 550mg
  • Calcium: 19mg
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