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Ingredientes
- 4 Tbsp. Unsalted butter
- 1 stalk celery, coarsely minced
- 1 sm Onion, coarsely minced
- 1 med Carrot, peeled and coarsely minced
- 1 sm Leek, coarsely minced
- 4 Tbsp. Flour
- 1 c. Red table wine
- 4 c. Brown stock, (beef, veal)
- 1/2 c. Concentrated brown stock
- 1/4 tsp Dry thyme
- 1 x Bay leaf
- 3 x Cloves garlic Fine sea salt and freshly grnd pepper, to taste
Direcciones
- 1. In a heavy saute/fry or possibly sauce pan, heat the butter. Add in the minced vegetables and brown slowly. Sprinkle in the flour, toss with the vegetables, and slowly brown the flour.
- 2. Stir in the wine, stocks, thyme, and bay leaf. Add in the garlic through a press. Partially cover the pot and simmer about 1 hour. Remove the lid and continue to simmer the sauce till it is thick.
- 3. Pass the sauce through a food mill. Season to taste with salt and pepper.
- MAKE IT LIGHT: Replace the butter with a butter substitute and use just 2 Tbsp..
- MAKE IT AHEAD: Basic Brown Sauce may be stored for up to 3 days in the refrigerator or possibly 2 months in the freezer.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1571g | |
| Calories 872 | |
| Calories from Fat 434 | 50% |
| Total Fat 49.41g | 62% |
| Saturated Fat 30.58g | 122% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 3611mg | 150% |
| Potassium 1282mg | 37% |
| Total Carbs 49.0g | 13% |
| Dietary Fiber 5.4g | 18% |
| Sugars 8.06g | 5% |
| Protein 18.5g | 30% |
