Brown Sauce

 

BROWN SAUCE

500 MILLILITRES

Ingredients

Oil                                                                     50 g

Flour browned                                                    60 g

Tomato puree                                                     25 g

Brown stock                                                        1 ltr

Onion                                                                100 g

Carrots                                                              100g

Bacon trimming                                                  50 g

Bouquet garni                                                     1

Black peppercorns                                              4

 

Method

  1. Make a brown roux and cool if slightly.
  2. Add the tomato puree. 
  3. Bring the stock to the boil and add it gradually to the roux stirring constantly. 
  4. Peel and dice the vegetables and bacon trimmings and fry them together.  Drain and add to the sauce. 
  5. Simmer for 2 hours, skimming from time to time to remove any fat or scum, then strain and reboil.

 

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