Brown Sauce, Standard
Ingredients
Directions
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.
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
- Forms the liquid base that carries the flavor of the sauce.
- Sliced tomato
- Adds acidity and a fresh, savory flavor to the sauce.
- Herbs
- Contributes aroma to the stock as it simmers.
- Brown roux
- Thickens the sauce as its starch swells in the hot liquid, giving it body.
The step that matters
Gradually add the brown roux while stirring continuously. Starch granules swell as they heat in liquid, and if roux is dumped in at once the starch clumps before it can disperse. Adding it slowly while stirring spreads the starch evenly so the sauce thickens smoothly.
“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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