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
Salt and freshly ground pepper to taste
Beurre mani *
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.
Swedish Meatballs Recipe — Beef & Pork Meatballs with Creamy Brown GravyIf the Quick Basic BrownSauce with Variations recipe was useful and interesting, you can share it with your friends or leave a comment.