Brown sauce is made from brown roux and brown stock, or glaze of brown stock. It is widely used for the preparation of other derivatives. It is also known as Espagnole sauce and one of the Classical French mother sauces.

What bones should be used for brown stock?

Traditionally beef bones or pork bones is used but lamb bones can also be used.

Skimming is the process of removal of dirt from the bones when simmering. It is important to remove so the stock remains clear and not cloudy and muddy.

How long can it be stored ?

It can be stored up to 30 days in frozen and can be thawed before using.

Brown roux is basically equal quantities of cooked flour and butter where the butter has been browned to add extra texture and flavor.

How to make French Brown sauce ?

It is made from brown roux and brown stock, or glaze of brown stock. It is one of the
most widely used basic mother sauces. Demi-glaze is a derivative of brow stock and is
widely used for the preparation of other brown sauce derivatives

Author: Adventure foods Cooking Method: Roasting, Steaming Cuisine: French Courses: Sauce Recipe Keys: B brown sauce High Protein S sauce

3b5f7c488fc2cf3258111cba290bdb0f - Foodiciouss

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Brown sauce

Prep Time 10 mins Cook Time 1 hr Rest Time 15 mins Total Time 1 hr 25 mins Difficulty: Beginner Servings: 4 Best Season: Suitable throughout the year

Instructions

Brown stock

In a pan add the bones and roast in oven for about 20 minutes at 200 degree Celsius.

In another pan roast all the vegetables, add some tomato puree around 2 tbsp in oven for 10 minutes.

Once roasted the bones , add the roasted vegetable and add water let it simmer for 2 to 6 hours.

Once in a while remove the scum or dirt that flows on top of the water.

Strain and use it or store in refrigerator for up tp 3 months.

Mark as complete

Brown roux

Add the butter in a pan and cook for about 1 minute until the butter becomes golden brown.

Add the refined flour and cook till the flour leaves the side of the pa easily. (about 3-5 minutes).

Mark as complete

Brown sauce

In a pan add butter, rest of the tomato puree and cook for 2 minutes.

Add the brown roux and whisk continuously so no lumps has been formed.

Once it is done add the brown stock slowly and let it cook till thickens.

Remove and can be stored in refrigerator for up to 30 days.

Mark as complete

Note

Brown stock + brown roux is brown sauce. Brown stock can be brought from store also and roux can be made and brown sauce can be made.

It is important to roast the bones and the vegetables so it has nice rust flavor and brown color. Tomato puree should be added in vegetables to retain the moistness and the flavor of the vegetables.

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How to make French Brown sauce ?

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