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Brown Sauces and Thickeners

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About

Brown flour-based sauces are made in the same way as white velouté sauces, but they depend on a well-browned roux and brown stock for their colour, as well as for their very rich flavour. They most often accompany roast or sautéed meat and game.

The most classic brown sauce is espagnole sauce, so called because it was originally made with a fine, cured ham from Spain. Traditionally, this was a complicated sauce, often taking days to prepare. It is still time-consuming to make but is an essential part of many of the traditional rich sauces we associate with fine French cooking.

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