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

Jardinière Sauce

Yield about 6 cups


  • 2 medium onions, chopped
  • 1 clove garlic, minced
  • 1 medium carrot, scraped and cut into 2-inch pieces
  • 1 stalk celery, chopped
  • 1/2 cup pan drippings from beef or veal roast
  • 1/2 cup all-purpose flour
  • 4 1/2 cups beef broth, diluted and divided
  • 1 bay leaf
  • Pinch of dried whole thyme
  • 1/3 cup Madeira or other sweet wine
  • 1/4 cup tomato sauce

How to Make It

  1. Sauté onion, garlic, carrot, and celery in pan drippings in a large saucepan over low heat until vegetables are tender. Add flour; cook over medium heat, stirring constantly, 5 minutes or until roux is the color of a copper penny. Gradually add 3 cups broth, stirring until well blended. Stir in bay leaf and thyme. Cook, uncovered, over medium heat 15 minutes.

  2. Add remaining 1 1/2 cups broth; cook an additional 20 minutes, stirring occasionally.

  3. Add wine and tomato sauce; cook 5 minutes. Strain sauce through a sieve; discard vegetables and bay leaf. Serve sauce hot with roast beef or veal.

Oxmoor House Homestyle Recipes