BROWN SAUCE

RECIPE

Making your own brown gravy recipe is about the same amount of work as using a packaged gravy mix. But, the taste of this gravy recipe is so superior to those artificially flavored packets; you'll never want to use them again!

Makes 8 Portions of Brown Gravy

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Ingredients:

• 1/2 cup butter
• 1/2 cup flour
• 1 clove garlic, minced
• 1/4 cup ketchup
• 1 tsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 quart cold beef broth (as high-quality as possible!)
• salt and black pepper to taste

Preparation:

In a saucepan, melt the butter over medium-low heat. Add the flour and cook, stirring, for 5 minutes, until the mixture is golden-brown and smells like cooked pie crust. Add the garlic and cook for 30 seconds. Whisk in a cup of the cold beef broth, and then add the rest of the ingredients, except the salt and pepper.

Bring to a simmer, whisking, and then reduce the heat to low and simmer for 20 minutes, stirring occasionally. Taste, and season with salt and pepper.

User Reviews

DON'T USE THE KETCHUP!!!!!!!, Member greenfield_trina

When I was making this, I totally forgot to ad the ketchup. I was thinking, ""OMG, this is the BEST brown gravy EVER!"". And then I realized that the ketchup was still sitting on the counter. I was nervous about putting it in, as the gravy was already PERFECT! But I was taught to follow directions, so in it went. YUCK! It ended up having a tomato soup flavor! Do NOT use the ketchup unless you LOVE tomato soup and want your gravy to taste like tomato soup!!!!!! I will forever use this recipe for my brown gravy, but I will NEVER ad the ketchup again!



RECIPE 2

Espagnole Sauce Recipe

Espagnole (pronounced like the word for Spanish: "español") is a basic brown sauce that is one of the five mother sauces of classical cuisine. It's also the starting point for the demi-glace, a rich and deeply flavorful sauce that is traditionally served with red meats.

Before you tackle the espagnole, you might want to review some of the basics of stock making:

• Brown Stock
• Mirepoix
• Roux
• Sachet d'Epices
• How to Clarify Butter

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients:

• 1 cup onions, diced
• ½ cup carrots, diced
• ½ cup celery, diced
• 2 Tbsp clarified butter
• 2 Tbsp all-purpose flour
• 6 cups brown stock
• ¼ cup tomato purée
• -------- For Sachet: --------
• 1 bay leaf
• ½ tsp dried thyme
• 3-4 fresh parsley stems

Preparation:

1. In a heavy-bottomed saucepan, melt the butter over a medium heat until it becomes frothy.
2. Add the mirepoix and sauté for a few minutes until it's lightly browned. Don't let it burn, though.
3. With a wooden spoon, stir the flour into the mirepoix a little bit at a time, until it is fully incorporated and forms a thick paste or roux. Lower the heat and cook the roux for another five minutes or so, until it's light brown. Don't let it burn! The roux will have a slightly nutty aroma at this point.
4. Using a wire whisk, slowly add the stock and tomato purée to the roux, whisking vigorously to make sure it's free of lumps.
5. Bring to a boil, lower heat, add the sachet and simmer for about 50 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.
6. Remove the sauce from the heat and retrieve the sachet. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.
7. Serve hot. If not serving the sauce right away, keep it covered and warm until you're ready to use it.

Makes about 1 quart of Espagnole sauce.