Brown Sauce

Name: Brown Sauce
Ingredients: 3/4 cup coarsely chopped onion; 3/4 cup coarsely chopped carrots; 1/4 cup plus 2 tablespoons butter or margarine; 1/4 cup plus 2 tablespoons all-purpose flour; 3 1/2 cups beef broth; 1 1/2 cups Chablis or other dry white wine; 2 stalks celery, chopped; 3 sprigs fresh parsley; 1 small bay leaf; 2 cloves garlic; 1/2 teaspoon ground thyme; 1/4 teaspoon coarsely ground black pepper; 1 tablespoon tomato paste

13 ingredients

1 steps

Ingredients

3/4 cup coarsely chopped onion
3/4 cup coarsely chopped carrots
1/4 cup plus 2 tablespoons butter or margarine
1/4 cup plus 2 tablespoons all-purpose flour
3 1/2 cups beef broth
1 1/2 cups Chablis or other dry white wine
2 stalks celery, chopped
3 sprigs fresh parsley
1 small bay leaf
2 cloves garlic
1/2 teaspoon ground thyme
1/4 teaspoon coarsely ground black pepper
1 tablespoon tomato paste

Directions

1

Saute onion and carrots in butter in a large Dutch oven for 10 minutes. Add flour, stirring constantly, until flour is browned. Stir in next 8 ingredients; simmer, uncovered, stirring occasionally, 1 hour or until sauce is reduced by half. Stir in tomato paste. Remove from heat, and strain sauce, discarding vegetables. Refrigerate remaining sauce for other uses.