| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Quick Basic Brown Sauce 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 consommè)
1 teaspoon dried tarragon
Pinch thyme
Salt and freshly ground pepper to taste
Beurre manié*

1. Sauté the chopped shallots or green onions in the butter.
2. Gradually add the wine and bouillon. Let it come to a boil and add the seasonings. Cook down for a few minutes.
3. Add beurre manié to thicken to taste. Let simmer for a few minutes and strain.

Makes about 2 cups.

Variations:

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

Sauce Diablé: Add 1 tablespoon Dijon mustard and a few dashes liquid hot pepper sauce to the brown sauce. Stir well.

Sauce Périgueux: Add finely chopped truffles to the brown sauce.

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

||| Save this Recipe on Delicious |||