BROWN SAUCE
This classic brown sauce recipe from the early 1900s provides a versatile base for many other sauces. It starts with a simple roux of onions, flour, and fat, then builds flavor with soup stock and a touch of lemon juice. This savory sauce is a foundation for mushroom, olive, and wine sauces, making it a great addition to any cook's repertoire. The rich, umami flavor of the brown sauce elevates any dish.
Ingredients
- 1 tablespoon Onion, finely chopped
- 1 tablespoon Butter (or other fat) (Originally 'fat'. Substituted with butter for modern preference. Can also use vegetable oil.)
- 1 tablespoon All-purpose flour
- 1 cup Soup stock
- 1 teaspoon Lemon juice
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Black pepper, freshly ground (Quantity estimated (not specified in original recipe))
Instructions
- 1In a saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the flour and cook, stirring constantly, for 1-2 minutes to form a roux.
- 2Gradually whisk in the soup stock until smooth. Bring to a simmer, then stir in the lemon juice, salt, and pepper. Simmer for 15-20 minutes, or until the sauce has thickened slightly.
- 3Strain the sauce through a fine-mesh sieve into a clean bowl. Serve immediately or use as a base for other sauces.