Basic Brown Sauce recipe

As mentionned, brown sauces can be made with the use of brown stock, demi- glace, glace de viande or Remouillage. The time needed to concentrate the flavors in the sauce will differ depending on the base used.

Preparation Time: 5 minutes          Cooking Time: 5 minutes          Yield: 2 cups or ½ liter

Ingredients
2 cups or 0.5 liter brown veal or beef stock
4 tsp arrowroot or potato starch
4 tbsp Madeira or cold water
2 to 4 tsp tomato paste, optional
Salt and pepper

Preparation Steps:

Bring the stock to a boil in a sauce pan and taste. If it lacks body, reduce the stock to concentrate the flavor. In a cup, mix the arrowroot or potato starch to a thin paste with the Madeira or water.

Whisk the paste. Pour drop by drop into the boiling stock which will thicken instantly. Add only enough paste to thicken the sauce to the desired consistency. Whisk in the tomato paste, if you are using it, adding just enough to color the sauce slightly. Strain the sauce and taste for seasoning.