Brown sauce
Brown sauce aka. gravy is an essential part of Thanksgiving and poultry dishes. This recipe is very easy to make and has a great taste.
Servings 4 servings
Calories 171kcal
Ingredients
- 30 g Unsalted butter
- 1 pcs Yellow onion
- 1 pcs Stalk celery
- 1 pcs Carrot
- 15 g Tomato paste
- 30 g Flour
- 60 ml Wine
- 600 ml Beef stock
- 1 pcs Bay leaf
- salt & pepper
- 15 g Cold butter
Instructions
- Heat a heavy saucepan over medium heat and add the butter.
- Saute the celery, onion and carrot until caramelized, should take about 5-6 minutes.
- Now add tomato paste and continue to cook one more minute.
- Yous should now add the flour, tossing to coat the vegetables, and cook for one minute more. Deglaze the pan with the wine, scraping any fond off the bottom of the pan.
- Add the bay leaf and stock and whisk to combine the ingredients. Bring the sauce to a boil, reduce the heat to a simmer and cook, uncovered, for about 10-15 minutes, or until the sauce is reduced slightly and vegetables are soft.
- Pass through a food mill or strainer into another pot and mount with the cold butter.
Video
Notes
Try adding 1 tablespoon of Dijon mustard to the finished sauce.
Nutrition
Serving: 247g | Calories: 171kcal | Carbohydrates: 12.56g | Protein: 4.52g | Fat: 11.81g | Saturated Fat: 6.18g | Polyunsaturated Fat: 1.62g | Monounsaturated Fat: 2.92g | Trans Fat: 0.37g | Cholesterol: 24mg | Sodium: 432mg | Potassium: 430mg | Fiber: 1.4g | Sugar: 3.53g | Vitamin A: 7450IU | Vitamin C: 37.1mg | Calcium: 30mg | Iron: 1.3mg