How to make French Brown sauce ?
It is made from brown roux and brown stock, or glaze of brown stock. It is one of the
most widely used basic mother sauces. Demi-glaze is a derivative of brow stock and is
widely used for the preparation of other brown sauce derivatives
most widely used basic mother sauces. Demi-glaze is a derivative of brow stock and is
widely used for the preparation of other brown sauce derivatives
Equipment
- Heavy-bottomed Saucepan or Stockpot
- Sauté Pan / Skillet
- Whisk
- Fine Mesh Strainer or Chinois
Ingredients
Brown stock
- 350 g Lamb or beef bones
- 1 l Water
- 50 g Onions
- 25 g Carrot
- 20 g Celery
- 15 g Leeks
- Bouquet Garni in a small cloth, add thyme, parsley, peppercorns, rosemary all fresh and make it knot to drop it in the stock.
Brown roux
- 20 g Flour
- 20 g Butter
Brown sauce or Espagnol sauce
- 400 ml Brown stock
- 40 g Brown roux
- 20 g Tomato puree
- As required Salt
- Optional Vegetables, Big chunks Onions, carrot, celery
Instructions
Brown stock
- In a pan or stockpot add the bones and roast in oven for about 20 minutes at 200 degree Celsius.
- In another pan roast all the vegetables, add some tomato puree around 2 tbsp in oven for 10 minutes.
- Once roasted the bones , add the roasted vegetable and add water let it simmer for 2 to 6 hours. Add the bouquet garni. Once in a while remove the scum or dirt that flows on top of the water.
- Strain and store in refrigerator for up tp 3 months.
Brown roux
- In a heavy-bottomed saucepan, melt the butter or beef fat over medium heat.
- Whisk in the flour, stirring constantly.
- Cook this roux until it turns a medium brown color (about 3-5 minutes), with a nutty aroma.🔥 Don’t rush this step! The darker the roux, the richer the flavor.
Brown sauce
- Add the vegetables and roast for 7-10 minutes until nicely brown but not burnt.
- Mix in the tomato paste, coating the vegetables and allowing it to caramelize slightly (about 2–3 minutes).
- Slowly pour in the strained brown stock, whisking constantly to avoid lumps. Scrape the bottom of the pan to release all those delicious brown bits!
- Simmer uncovered for about 45 minutes to 1 hour, stirring occasionally.
- The sauce should reduce and thicken slightly. Skim off any fat or scum from the top during this process.Keep an eye on the consistency — it should coat the back of a spoon.
- Once thickened and flavorful, remove the bouquet garni.Strain the sauce through a fine mesh sieve to get a smooth, velvety texture (optional, but chef-level).
- Taste and adjust seasoning with salt and pepper. Don’t overdo it — especially if you plan to reduce it further into demi-glace or use it as a base sauce.
Notes
Brown stock + brown roux is brown sauce. Brown stock can be brought from store also and roux can be made and brown sauce can be made.
It is important to roast the bones and the vegetables so it has nice rust flavor and brown color. Tomato puree should be added in vegetables to retain the moistness and the flavor of the vegetables.
- Store in the fridge for up to 5 days
- Freeze in small portions for up to 3 months
- Always reheat gently over low heat while stirring to maintain texture