A Modern Brown Sauce

Name: A Modern Brown Sauce
Yield: Makes 600 ml
Cuisine: French
Ingredients: 1.2 litres Brown Stock; 1 large tomato, cut in half across its width and seeds squeezed out; 200 g brown onions, diced; a bouquet garni of thyme, parsley stalks and a bay leaf; 50 g carrot, scrubbed and diced; 100 ml dry white wine; 60 g belly bacon/finely diced; 20 g unsalted butter or olive oil

Preparation info

Makes
600 ml

Difficulty
Complex

Appears in

French

By Damien Pignolet

Published 2005

About

I call this a modern brown sauce since the roux is omitted. While it has a lighter texture, the flavour is very pure.

Ingredients

60 g belly bacon/finely diced
20 g unsalted butter or olive oil
200

Oceania
Europe
Australia
France
Sauce
Mediterranean
Gluten-free

Method

In a large, heavy-based saucepan, gently cook the bacon to render the fat. Add the butter or oil along with the vegetables and allow them to slowly brown, stirring from time to time.
Drain off the fat and add the wine. Deglaze the pan and allow the wine to reduce by half. Add the bouquet garni, tomato and stock and simmer very gently for 2 hours. It’s really cr