Flour-based Brown Sauce Recipe

Name: Flour-based Brown Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: A heavy-bottomed, 2-quart saucepan; A wooden spatula or spoon; A wire whip; 1/3 cup each: finely diced carrots, onions, and celery; 3 Tb diced boiled ham (or diced lean bacon simmered for 10 minutes in water, rinsed, and drained); 6 Tb clarified butter, rendered fresh pork fat, or cooking oil; 4 Tb flour; 6 cups boiling brown stock or canned beef bouillon; 2 Tb tomato paste; A medium herb bouquet: 3 parsley sprigs, 1/2 bay leaf, and 1/4 tsp thyme tied in cheesecloth; Salt and pepper

Servings: persons

A heavy-bottomed, 2-quart saucepan
A wooden spatula or spoon
A wire whip
1/3 cup each: finely diced carrots, onions, and celery
3 Tb diced boiled ham (or diced lean bacon simmered for 10 minutes in water, rinsed, and drained)
6 Tb clarified butter, rendered fresh pork fat, or cooking oil
4 Tb flour
6 cups boiling brown stock or canned beef bouillon
2 Tb tomato paste
A medium herb bouquet: 3 parsley sprigs, 1/2 bay leaf, and 1/4 tsp thyme tied in cheesecloth
Salt and pepper

1
Cook the vegetables and ham or bacon slowly in the butter, fat, or oil for 10 minutes.
2
Blend the flour into the vegetables and stir continually over moderately low heat for 8 to 10 minutes, until the flour slowly turns a golden, nut brown.
3
Remove from heat.
4
With a wire whip, immediately blend in all the boiling liquid at once.
5
Beat in the tomato paste.
6
Add the herb bouquet.
7
Simmer slowly, partially covered, for 2 hours or more, skimming off fat and scum as necessary.
8
Add more liquid if sauce thickens too much.
9
You should end up with about 4 cups of sauce, thick enough to coat a spoon lightly.
10
Correct seasoning.
11
Strain, pressing juice out of vegetables.
12
Degrease thoroughly, and the sauce is ready to use.
13
If not used immediately, clean off sides of pan, and float a film of stock over the top of the sauce to prevent a skin from forming.
14
When cold, cover and refrigerate or freeze.

2141

kcal

Calories

198

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: A heavy-bottomed, 2-quart saucepan, A wooden spatula or spoon, A wire whip, 1/3 cup each: finely diced carrots, onions, and celery, and more.

Yes, Flour-based Brown Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Flour-based Brown Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions