Every cook should have some brown sauce recipes in his or her repertoire. Once you master the basic recipe, you can explore some wonderful variations and create homemade brown sauces that will delight everyone who tastes them.
Basic Brown Sauce
- 1 and 1/2 tablespoons butter
- 1/4 of a small yellow onion, chopped in large pieces
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 2 cups beef stock
- In a medium-size saucepan, brown the onion in butter.
- Remove the onion and continue stirring butter until well browned.
- Mix the flour and seasonings into the browned butter.
- Add the stock gradually.
- Continue cooking and stirring until smooth. Serve immediately.
Brown Cream Sauce Recipe
- 1 and 1/2 cups milk
- 1/2 cup cream
- 3 tablespoons flour
- 1 tablespoon browned flour
- 1/2 teaspoon salt
- Using a little of the milk, stir the brown and white flour together until smooth.
- Heat the remaining milk and cream to just to the boiling point and stir in the flour mixture.
- Reduce heat, add the salt and keep stirring until thickened. Serve immediately.
Country Brown Sauce or Gravy Recipe
- 2 tablespoons fat or butter in which meat has been cooked
- 2 tablespoons flour
- 2 cups broth
- Seasonings to taste
- In a medium pan, heat the fat/butter over medium heat and stir in the flour.
- Stir until the mixture combines and the flour browns, but take care not to burn it.
- Slowly add the broth and stir until smooth and medium thick.
- Reduce the heat to low and simmer for about 3 minutes, stirring occasionally to keep from sticking.
- Pass the gravy through a fine strainer to remove any lumps and serve immediately.
Espagnole Brown Sauce Recipe
- 1/4 cup butter
- 1 slice carrot
- 1 slice onion
- 1 bay leaf
- Sprig of thyme
- Sprig of parsley
- 6 peppercorns
- 5 tablespoons flour
- 2 cups brown stock
- Salt and pepper to taste
- In a medium saucepan, melt the butter over medium heat and add the carrot, onion, bay leaf, thyme, parsley, and peppercorns. Stir frequently and continue cooking until the butter browns. Do not let the butter burn.
- Remove the carrot, onion, herbs and peppercorns with a slotted spoon and discard.
- Stir in the flour and brown well while continuing to stir.
- Add the stock gradually and continue stirring.
- Bring just to the boiling point, stirring constantly.
- Strain the sauce and season with salt and pepper if desired.
Chinese Brown Sauce
Contributed by Beth Asaff
- 4 tablespoons soy sauce
- 1 and 1/2 cups chicken broth
- 3 tablespoons brown sugar
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- 3 tablespoons minced garlic
- Combine the soy sauce, chicken broth, brown sugar and cornstarch in a bowl. Mix well until the cornstarch is completely dissolved.
- Heat the sesame oil in a large pan.
- Add the garlic to the oil and sauté over high heat until the garlic is fragrant.
- Stir the soy sauce mixture into the garlic.
- Stirring constantly, bring the sauce to a boil and then reduce the heat and simmer until the sauce thickens.
- Pour over your favorite cooked vegetables and meat.
Savor the Sauce
A good brown sauce can really enhance the flavor of your dishes. It takes a little effort to create, but the payoff is certainly worth it.