Basic Brown Sauce

Preparation info

    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

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  • 2 tablespoons butter
  • 1 small onion, thinly sliced
  • 2 tablespoons <


Heat butter in a thick-bottomed saucepan until it browns.

Add thinly sliced onion and simmer, stirring constantly, until golden. Stir in flour and cook, stirring constantly, for a minute or two longer.

The good colour of your sauce depends upon the thorough browning of these ingredients without allowing them to bum. When this is accomplished, remove saucepan from the heat and po