3 tbsp butter
1 large carrot, scrubbed, unpeeled, and cho, pped
1 stalk celery, chopped
2 large onions, chopped
1/4 cup unbleached flour
6 cup brown stock
1 clove garlic, crushed
1 each bouquet garni
1/3 cup tomato puree
1 melt the butter in a heavy saucepan, over medium heat.
1 the carrot, celery, and onions and, saute until gol
1 taking care not to let them brown., all at once, stir i
1 the flour, and turn the heat down t, o low. cook, stir
1 occasionally, until the flour and v, egetables are
1 browned, but not burned. stir in th, e stock, then a
1 garlic, bouquet garni and tomato pu, ree. simmer for
1 hour, stirring from time to time, o, r until the sauce
Directions
While this very basic sauce is excellent by itself over beef,
noodles, and some game, such as venison and bear, it is generally
used as a base for other more complex sauces. It may seem very time
consuming to make a brown stock, then this basic brown sauce and then
a finished sauce, but the result is well worth the effort. Both the
stock and this sauce can be frozen for up to three months, which
means you can make your own instant bases to have on reserve, which
will speed up the process.
reduced by half. Strain. Allow to cool, then chill and skim off any
fat before using.
Yield: About 3 cups
From The Complete Book Of Sauces by Sallie Y. Williams
Servings: 6 servings
Basic Brown Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
It is possible to track the history of written recipes far back into distant history, in fact as far back into history as the ancient Egyptians, and maybe even further. Interesting though that maybe, sadly, these early cookbooks were just simple pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to experts in ancient history are some tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Progressing into The time of the roman empire around 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes enjoyed by wealthy Romans. He tells us how the roman meals were divided into hors d`oeuvre, main course and afters, something we still use today. Aspicius also tells us how the ancient Romans were skilled in the use of a good variety of aromatic flavours, including some that we all recognise for example thyme, fennel and asafoetida. As our culinary historical trip moves to more modern times there are a couple of books which date from the fourteenth century - a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the spicy food that is familiar to us all today, but instead descriptions of the types of meals prepared by the chefs of the rich and powerful of that time. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the Middle-East, including spices like coriander, parsley, and basil. These new culinary innovations caused a torrent in manuscripts on cookery, most of which are now in academic collections. Over the following few centuries, the wealthy families of Europe strove to serve the most exotic banquets, and as a result the best chefs and their recipes increased in prestige. Notwithstanding that, it wasn`t until the nineteenth century that cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, trying out, and recording the recipes of their peers. When we get to the 1900s, recipe publications are greatly in demand mostly due to increased literacy, people having increased spare time and a general increase in wealth. The arrival of TV brought us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Basic Brown Sauce recipe.
