Classic Brown Sauce

Ingredients

• 2 tablespoons Butter (For Brown Sauce I)
• 1 tablespoon Onion (About 1/4 of a small onion, for Brown Sauce I)
• 3 tablespoons All-purpose flour (For Brown Sauce I)
• 1 cup Brown Stock (For Brown Sauce I)
• 0.25 teaspoon Salt (For Brown Sauce I)
• 0.125 teaspoon Black pepper (For Brown Sauce I)
• 0.25 cup Butter (For Brown Sauce II (Espagnole))
• 1 slice Carrot (For Brown Sauce II (Espagnole))
• 1 slice Onion (For Brown Sauce II (Espagnole))
• 1 small Bay leaf (For Brown Sauce II (Espagnole))
• 1 sprig Fresh thyme (For Brown Sauce II (Espagnole))
• 1 sprig Fresh parsley (For Brown Sauce II (Espagnole))
• 6 whole Black peppercorns (For Brown Sauce II (Espagnole))
• 5 tablespoons All-purpose flour (For Brown Sauce II (Espagnole))
• 2 cups Brown Stock (For Brown Sauce II (Espagnole))
• 0.25 teaspoon Salt (To taste, for Brown Sauce II (Espagnole))
• 0.125 teaspoon Black pepper (To taste, for Brown Sauce II (Espagnole))

Instructions

1. 1In a saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened and lightly browned.
2. 2Remove the onion from the saucepan and set aside. Continue cooking the butter, stirring constantly, until it turns a rich brown color. Be careful not to burn it.
3. 3In a small bowl, whisk together the flour, salt, and pepper. Gradually add the flour mixture to the browned butter, stirring constantly to form a smooth paste (roux). Cook the roux for 2-3 minutes, stirring continuously, until it turns a light brown color.
4. 4Gradually whisk in the brown stock, a little at a time, ensuring that each addition is fully incorporated before adding more. Continue stirring until the sauce is smooth and thickened. Add the reserved onion back to the sauce. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce reaches your desired consistency.
5. 5In a saucepan, melt the butter over medium heat. Add the carrot, onion, bay leaf, thyme, parsley, and peppercorns. Cook, stirring constantly, until the vegetables are browned, being careful not to burn the butter.
6. 6Add the flour to the saucepan and stir continuously until it is well browned, about 3-5 minutes.
7. 7Gradually add the brown stock, stirring constantly to prevent lumps from forming. Bring the sauce to a boil, then reduce the heat and simmer for 15-20 minutes, or until the sauce has thickened to your desired consistency.
8. 8Strain the sauce through a fine-mesh sieve to remove the vegetables, herbs, and peppercorns. Season with salt and pepper to taste.