Brown Sauce, Standard
Ingredients
Directions
Make the sauce
In a saucepan, combine the brown stock, sliced tomato, and herbs.
Bring to a boil.
Gradually add the brown roux, stirring continuously.
Continue to boil and skim off any fat until the sauce is clear.
Finish
Strain the sauce and set aside for use.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Brown stock
- Provides the main liquid and savory base of the sauce.
- Brown roux
- Thickens the stock into a sauce as its starch gelatinizes when heated.
- Sliced tomato
- Adds acidity and savory flavor to balance the rich stock.
The step that matters
Adding the brown roux. Roux must be added gradually while stirring continuously so starch disperses evenly without lumps. Adding it all at once can clump, and the sauce may end up uneven in texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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