How can I make dark brown sauce
Brown basic sauce
Heat the fat in a saucepan - add all the flour at once and stir-fry to a brown, well-smelling roux.
Add the onion pieces and sweat for 1-2 minutes while stirring.
Pull the saucepan to one side, stirring constantly cold meat broth (Ready-made product or self-cooked), vegetable broth or water Pour in and bring the sauce to the boil while stirring.
Then let the sauce slowly cook for another 15 - 20 minutes with the temperature turned down. Stir it again and again and add a little liquid if necessary.
Pour the sauce through a sieve and season with salt and spices to taste. Stir in 1 tbsp light soy sauce for a nice color and taste
Or use this basic sauce to deglaze a roasting stock in the pan in which meat was previously roasted, adding as much additional liquid as you want the sauce to be creamy.
This dark basic sauce can be changed in different ways:
You season with a little mustard, or 2 - 3 tablespoons of red wine, port wine, Madeira wine or Worcester sauce and black pepper, or with tomato paste, chopped pickles or simply with a little sweet or sour cream.
Or for a brown onion sauce:
Stew the fried onions in a pan until soft and finally mix them with the basic brown sauce and season to taste.
Or for a mushroom sauce:
Separately stew the mushrooms cut into thin slices until soft and stir into the brown base sauce together with a little tarragon.
Or maybe make a simple brown sauce with no fat:
Just add flour like in the recipe Brown flour for dark saucesRoasting in the oven as described, thus binding the corresponding liquid, allowing it to boil through, seasoning with spices according to personal taste and finally refining with a little cream.
For 6 people, a serving of brown basic sauce has about 75 kcal and about 5.4 g of fat
For 4 people, one serving approx. 100 kcal and approx. 7 g fat
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