Quick Brown Sauce

Jus Lié Rapide

Preparation info

  • Makes about 2 Cups to Serve

    12

    • Difficulty

      Easy

Appears in

French Classics Made Easy

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 (optional)
  • tablespoons arrowroot, potato starch, or cornstarch dissolved in tablespoons cold water
  • ¼ teaspoon salt
  • teaspoon freshly ground pepper

    Method

    1. 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.
    2. 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 stock can be made in advance. Cover the surface with plastic wrap, let cool, and refrigerate for several days or freeze for later use.)