Brown Sauce

Preparation info

  • Makes About

    1.2 Litres

    • Difficulty

      Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

Brown Sauce is really a twice-cooked stock, bursting with the concentrated extracts of meat bones, vegetables and aromatics. It is the backbone of many classic meat sauces, such as the Brown Piquant Sauce. It’s worth making it in large batches and then freezing in 300 or 600 ml/½ or 1

Ingredients

Method