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Basic Brown Sauce

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About

Nothing could be simpler than basic brown sauce, made with stock and thickened at the last minute with arrowroot or potato starch (see Last minute thickeners). However, for a successful sauce, the stock must be very concentrated and rich with gelatin from meat bones. A brown sauce that is too strong can easily be diluted with water.

Usually, basic brown sauce is reduced before the thickening is added, rather than afterwards, as with espagnole and velouté. One advantage of this is that the stock is less likely to stick, so the sauce needs less attention than espagnole.

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