Julia’s Brown Sauce

• Yield: 8 servings
• Total time: 2 hours 25 minutes
• Cuisine: French
• Course: Sauces and Dressings
• Est. cost: ~$10–$16 CAD (at time of writing)

Julia’s Brown Sauce | SIMM

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Produce

• 1 small carrot
• 1 small yellow onion
• 1 bunch celery
• 1 bunch parsley
• 4 sprigs thyme

Pantry

• 1/4 cup all-purpose flour
• 1 bay leaf
• 2 Tbsp tomato paste

Dairy

• 8 Tbsp butter

Meat & Seafood

• 3 Tbsp diced ham

Broth, Stock & Soup

• 6 cups beef stock

Oils, Vinegars & Spices

• Salt and pepper, to taste

Mise It

Heavy bottomed 2-quart saucepan (butter)

• Measure 8 Tbsp butter into the saucepan.

Small bowl (vegetable base)

• Measure 3 Tbsp diced ham into a small bowl.
• Buzz 1/3 cup celery into the same bowl.
• Buzz 1/3 cup carrot into the same bowl.
• Buzz 1/3 cup yellow onion into the same bowl.

Mini bowl (flour)

• Measure 1/4 cup all-purpose flour into a mini bowl.

Large measuring cup (stock)

• Measure 6 cups beef stock into a large measuring cup.

Mini bowl (tomato paste)

• Measure 2 Tbsp tomato paste into a mini bowl.

Plate (herbs)

• Place 4 sprigs thyme on a plate.
• Place 3 sprigs parsley on the same plate.
• Place 1 bay leaf on the same plate.

Make It

1. MELT the butter in the heavy bottomed 2-quart saucepan over low-medium heat until white foam starts to float to the top or white liquid falls to the bottom.
2. SKIM off and discard the white foam and liquid, leaving the clarified butter in the saucepan.
3. INCREASE the heat, add the prepared diced ham, celery, carrot, and yellow onion, and cook.
4. ADD the prepared all-purpose flour and stir with a wooden spoon until the flour turns a gold nut-brown color.
5. ADD the prepared beef stock and whisk until blended with the vegetables and flour.
6. BRING the liquid to a boil over high heat.
7. ADD the prepared tomato paste, using the whisk to blend it into the sauce.
8. ADD the prepared thyme, parsley, and bay leaf.
9. REDUCE the heat and simmer the brown sauce, partially covered, for 2 hours.
10. STRAIN the brown sauce through a mesh strainer, pressing as much sauce as possible from the vegetables and ham into a large glass measuring cup.
11. DISCARD the vegetables and ham.
12. TASTE and season with salt and pepper.
13. SERVE! Use the brown sauce on its own, or as a base for gravies and sauces such as Robert Sauce.

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