| Quick Brown Sauce |
| Serve with meats or other dishes or use as base for Bordelaise sauce. |
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| 3 Tbs |
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butter |
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| 3 Tbs |
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flour |
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| 1 1/2 cups |
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canned bouillon, soup stock or vegetable stock |
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| 1/2 tsp |
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thyme |
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Sprig parsley |
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salt |
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freshly ground pepper |
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| 1 |
Melt the butter in a heavy saucepan over low heat. Add flour and blend well over medium heat. Reduce heat and simmer for several minutes. |
| 2 |
Heat bouillon or stock, stir into the roux (flour and butter mixture) and continue stirring until sauce thickens. |
| 3 |
Add herbs, reduce heat and simmer for several minutes. Correct seasoning. |
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| Servings: 4 |
| Yield: 1 cup |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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98.77 |
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| Calories From Fat |
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76.59 |
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% Daily Value |
| Total Fat 8.72g |
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13% |
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| Saturated Fat 5.39g |
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26% |
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| Cholesterol 23.31mg |
|
7% |
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| Sodium 74.29mg |
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3% |
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| Potassium 14.47mg |
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0% |
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| Carbohydrates 4.73mg |
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1% |
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| Dietary Fiber 0.28g |
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1% |
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| Protein 0.74g |
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1% |
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| Cooking Tips |
| Mushroom Sauce: Saute 1 cup coarsely chopped mushrooms in 5 Tbsp. butter until soft and dark. Season with salt and freshly ground pepper. Combine with 1 1/2 cups Quick Brown Sauce and 1/4 cup Madeira or sherry and simmer for 5 minutes. |
| Bordelaise Sauce: Combine 1 cup red wine, 1/3 cup finely chopped shallots and 1/2 tsp. thyme. Over high heat, reduce to 1/2 cup. Strain into 1 cup Quick Brown Sauce, add 1 Tbsp. Cognac and 1 tsp. lemon juice. Simmer 3-5 minutes. Season to taste. Use on steaks, roasts or lamb |
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| Recipe Type |
| Sauce |
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| Recipe Source |
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