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Quick Brown & White Sauce Sauce Recipes
Brown Sauce
Made with bones, bacon, carrots, onions and mushrooms in brown fat, tomato paste, brown stock and thickened with a brown roux. Used with a wide range of complementary flavors.
Ingredients for brown sauce:
2 pounds beef bones
3 oz. drip
1 oz. bacon
4 oz. diced carrots
4 oz. diced onions
2 oz. Mushroom trimmings
3 oz. flour
1 / 2 oz. tomato paste
4 pt. brown stock
Salt and pepper
Oven: 170 ° C, 325 ° F, gas mark 3, 1-2 hours
Instructions for brown sauce:
If you want to make some brown sauce, the first place the bones with fat in a roasting pan and brown in a slow oven. Melt the dripping in a pan and fry the bacon and vegetables to light brown. Stir in the flour and cook until the roux is brown. Add the tomato paste. Gradually stir in the broth, bring slowly to the boil and add the brown bone. Pour the fat from the roasting pan, scrape the sediment and add to the pan. Simmer for 1 1/2-2 hours, seasonal, strain and use as needed.
White sauce
Made with milk and seasoned with herbs, an onion studded with bay leaves and doves, tied with a white roux. Strained, seasoned and used with additional flavorings.
Ingredients for white sauce:
1 fagot of herbs
1 bay leaf
1 onion with the cloves down
2 pt. milk
3 oz. butter
3 oz. flour
Salt and pepper
Instructions for White sauce:
If you want to make some white sauce, simmer the first bundle of herbs, bay leaf and onion in milk for 10 minutes. Melt the butter in a pan, stir the flour and cook 2-3 minutes without color.
Gradually add milk and bring slowly to boiling, stirring constantly, simmer for about 10-15 minutes until the flour has cooked and the thickened sauce; season. Stress and use as needed.
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