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October 1998 Issue
Sensational Sauces
by Philip R. Gantt
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Basic Brown Sauce
A good basic brown sauce is usually made with pan drippings from roast beef. However, you can also make a good stock from beef bones, scraps of meat and vegetables. Canned beef broth can also be used in a pinch.
  • 4 T. butter
  • 4 T. flour
  • 2 cups broth
  • 2 T. red wine
  • 2 T. chopped parsley
  • ΒΌ tsp. pepper
  • Salt to taste
Melt the butter in a saucepan and add the flour to form a roux. Brown the roux lightly. To the roux, slowly add the broth, stirring constantly. When the sauce has thickened, add the red wine, parsley, salt and pepper. Serve hot.
  • Yields: 2 cups
  • Preparation Time: 10 minutes
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