Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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