Making a Basic Brown Sauce

As few stocks have sufficient body, it is usually necessary to reduce them until concentrated, rich and dark. Then, instead of a roux, thicken with arrowroot as shown here, or another thickening agent (see box). Whatever your choice, it must be whisked in gradually to prevent lumps forming. The quantities given here will make about 750 ml brown sauce.

1. Boil 1 litre brown beef or veal stock for 15-20 minutes until it is reduced and its flavour has become concentrated.

   

2. Slake 2½ tbsp arrowroot to a paste with 120 ml cold water. Pour into boiling stock, whisking constantly with a balloon whisk.

   

3. Boil the sauce until thickened, then remove the pan from the heat and skim the sauce with a slotted spoon to remove impurities.