Quick Brown Sauce

Name: Quick Brown Sauce (Jus Lié Rapide)
Yield: Makes about 2 Cups to Serve 12
Cuisine: France
Ingredients: ⅛ teaspoon freshly ground pepper; ¼ teaspoon salt; 2½ tablespoons arrowroot, potato starch, or cornstarch dissolved in 2½ tablespoons cold water; 3 tablespoons Meat Glaze (optional); 2 cups canned beef broth, diluted to extra-fortified strength (see Note)

Jus Lié Rapide

Preparation info

Makes about 2 Cups to Serve
12

Difficulty
Easy

Appears in

French Classics Made Easy

By Richard Grausman

Published 2011

About

FOR AN ALMOST instant brown sauce, when you don’t have time to make beef stock, use this sauce made with canned broth. In this recipe, the meat glaze is optional; in the preceding one, it is not.

Ingredients

2 cups canned beef broth, diluted to extra-fortified strength (see Note)
3 tablespoons Meat Glaze<

Europe
France
Sauce
Gluten-free
Mediterranean

Method

In a medium-size saucepan, bring the stock and meat glaze (if using) to a boil over medium-high to high heat. Reduce the heat to medium.
Whisk the dissolved arrowroot into the gently boiling stock. Whisk vigorously until the sauce thickens and lightly coats a spoon, 15 to 20 seconds, and remove from the heat. Season with the salt and pepper. (This thickened sto