Basic Brown Sauce
1/2 cup (125 mL) carrots chopped
1/2 cup (125 mL) onion, chopped
1/4 tsp (1 mL) dried thyme
1 bay leaf
1/4 tsp (1 mL) dried marjoram, savory or tarragon
3 tbsp (50 mL) roast fat
4 tbsp (60 mL) flour
2 cups (500 mL) beef stock or
Fumet accumulated under the roast
PLUS water, or red wine (white with white meat and red with red meat) to make up
2 cups (500mL) of liquid
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