Improved Brown Sauce

Name: Improved Brown Sauce
Yield: Makes 1¼ cups, or Enough for 6 Main-Course Servings
Ingredients: 1½ pounds beef, veal, chicken, pork, lamb, or game trimmings or stew meat, depending on the meat the sauce will accompany, cut into ½-inch cubes; 2 tablespoons butter; Ingredients for Bordelaise Sauce or variations

Preparation info

Makes 1¼ cups , or Enough for
6
Main-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

If you are making Bordelaise Sauce or one of the sauces that follows it, you can enhance the flavor of the sauce by making it with meat trimmings.

Ingredients

Ingredients for Bordelaise Sauce or variations
2 tablespoons butter
1½ pounds

Sauce
Gluten-free

Method

Have the sauce ingredients ready. In a sauté pan, melt the butter over medium-high to high heat. Add the meat trimmings and whatever aromatic ingredients, such as shallot, carrot, onion, and/or celery, are called for in the recipe and sauté for about 8 minutes, or until browned. Add half of the wine or vinegar (some sauces call for vinegar) called for in the recipe, if any, raise the heat to hi