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
- 350 grams Lamb or beef bones
- 1 liter Water
- 50 grams Onions
- 25 grams Carrot
- 20 grams Celery
- 15 grams Leeks
- 5 grams thyme
- 5 grams Peppercorn
- 5 grams Parsley
- 5 grams Rosemary (optional)
- 20 grams Flour
- 20 grams Butter
- 400 milliliters Brown stock
- 40 grams Brown roux
- 20 grams Tomato puree
- As required Salt
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.
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).
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.
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.