Welcome to The Culinary Professional Recipe Collection.
Basic Brown Sauce
Category: Sauces, mother sauces
Equipment: Saucepan, whisk, ladle, chinois
No. Servings: 64
Serving Size: 2 fl. oz. (60 mL)
Yield: 1 gal. (3.8 L)
Ingredients
8 fl. oz.
clarified butter
8 oz.
flour
4 gal.
* brown veal or beef stock
Method
1
Prepare a brown roux: A. Melt clarified butter in a small pan. B. Add flour and cook over low heat, stirring continually, until it has an even light brown color. C. Remove roux from pan and let cool.
2
Over high heat, reduce the stock by half. Skim the stock as scum rises to the surface during reducing.
3
Add cool roux to the reduced stock while stirring constantly with a whisk. Bring back to a boil.
4
Reduce heat to a simmer and reduce to one gallon. Skim as scum rises to the surface of the sauce.
5
Remove from heat and strain through a chinois.
6
**Cool below 70°F (21°C) in two hours or less, and below 41°F (5°C) in less than a total of six hours.
Nutrition Information
Calories
75
Fat (g)
4
Protein (g)
5
Carbohydrate (g)
6
Cholesterol (mg)
9
Sodium (mg)
475
Key
* =
Time/Temperature Control for Safety Food
** =
Critical Control Point
† =
Ingredient/Method Note
Note
This recipe is a cross between a classical demi-glace and a jus lié in that it reduces brown stock like a jus lié, but thickens it with a brown roux like a demi-glace.