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Quick Basic Brown Sauce with Variations recipe

A quick and easy brown sauce (or Espagnole,one of the ‘five mother sauces’) with variations.

Recipe: Quick Basic BrownSauce with Variations

3 shallots or green onions, finely chopped
3 tablespoons butter
1 cup madeira or sherry
1 (10 1/2-ounce) can beef bouillon (not consomme)
1 teaspoon dried tarragon
Pinch thyme
Salt and freshly ground pepper to taste
Beurre mani *

  • Saut the chopped shallots or greenonions in the butter.
  • Gradually add the wine and bouillon. Letit come to a boil and add the seasonings. Cook down for a fewminutes.
  • Add beurre mani to thicken totaste. Let simmer for a few minutes and strain.

    Makes about 2 cups.


    Bordelaise Sauce:Add a little poached marrow to the brown sauce. Adjust the seasoningand add a touch of chopped parsley.

    Sauce Diabl : Add 1 tablespoon Dijon mustard and a few dashesliquid hot pepper sauce to the brown sauce. Stir well.

    Sauce P rigueux: Add finely chopped truffles to the brown sauce.

    *French for “kneaded butter,”beurre mani is a paste made of softened butter and flour(usually in equal parts) that is used to thicken sauces.

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