Jardinière Sauce

Recipe from Oxmoor House

More From Oxmoor House


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Jardinière Sauce Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy