Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Butter
1 lg Carrot, Scrubbed, Unpeeled,
-And Chopped
1 Stalk Celery, Chopped
2 lg Onions, Chopped
1/4 c Unbleached Flour
6 c Brown Stock
1 Clove Garlic, Crushed
1 ea Bouquet Garni
1/3 c Tomato Puree
Melt the butter in a heavy
-saucepan over medium heat.
-Add
The carrot, celery, and
-onions and saute until
-golden,
Taking care not to let them
-brown. All at once, stir
-in
The flour, and turn the heat
-down to low. Cook,
-stirring
Occasionally, until the
-flour and vegetables are
-well
Browned, but not burned.
-Stir in the stock, then add
-the
Garlic, bouquet garni and
-tomato puree. Simmer for
1 Hour, stirring from time to
-time, or until the sauce is

While this very basic sauce is excellent by itself over beef,
noodles, and some game, such as venison and bear, it is generally
used as a base for other more complex sauces. It may seem very time
consuming to make a brown stock, then this basic brown sauce and then
a finished sauce, but the result is well worth the effort. Both the
stock and this sauce can be frozen for up to three months, which
means you can make your own instant bases to have on reserve, which
will speed up the process.

reduced by half. Strain. Allow to cool, then chill and skim off any
fat before using.

Yield: About 3 cups

From The Complete Book Of Sauces by Sallie Y. Williams

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