Brown Sauce

Brown sauce is a condiment with a taste that can be either tart or sweet with a peppery note that pairs well with meat dishes.

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A basic brown sauce recipe or Sauce Brune to accompany your favorite meats or leftovers. This sauce if often used in the UK and Ireland to enhance meat dishes to a new level by using meat drippings. I have two alternatives too, an easy au jus recipe without beef drippings or red wine jus for steak, you will love them all!

This is a basic brown sauce recipe that is very easy to make and will transform your meal into a delicious and tasty dish in very little time.

You can use the meat juices from a piece of meat you have roasted, such as beef, lamb, pork, or chicken, but you can also use meat dripping, as in this recipe.

More Handy Sauces

• Bechamel sauce is the basic white sauce used for making many other sauces.
• A coulis is a form of thick sauce made from puréed fruits. Fruit Coulis.
• This mayonnaise recipe will give you the most delicious and superior mayonnaise you have ever tasted.

📖 Recipe

Brown Sauce

Judith Coates

Brown sauce is a condiment with a taste that can be either tart or sweet with a peppery note that pairs well with meat dishes.

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Servings 4 people

Ingredients

1x2x3x

• ▢ 2 oz pork or beef dripping can be bought at the butchers or good supermarkets
• ▢ 2 oz onion chopped finely
• ▢ 3 oz lean bacon chopped
• ▢ 1 stick of celery chopped finely
• ▢ 1 oz all purpose flour
• ▢ ¾ pt of stock this can be beef stock or a vegetable stock
• ▢ 1 teaspoon of tomato purée
• ▢ 1 sprig of parsley you can use ¼ teaspoon dried
• ▢ 1 sprig of thyme you can use ¼ teaspoon dried
• ▢ 1 small bayleaf
• ▢ Salt and pepper to taste

Instructions

 

• Heat the fat in a heavy bottomed pan.
• Fry the onion, celery and bacon gently for five minutes.
• Add the flour and stir continuously as it cooks slowly and gradually turns brown.
• Add the stock, tomato purée, the parsley and thyme, salt and pepper and using a small whisk, mix until it boils.
• Cover the pan and cook to a simmer for about half an hour.
• Press through a sieve or put in a liquidiser.
• If your sauce is too thick, add a little more stock.
• Taste the sauce and adjust the seasoning as you prefer.

Notes

With this basic sauce recipe you can make a number of variations for other dishes:

Sauce Madère

To the above sauce, add four tablespoons of Madeira half way through the cooking.

This delicious sauce can be used to accompany ham, beef, veal and egg dishes.

Sauce Piquante

This is a delicious sauce that you can use with pork, boiled beef or any leftovers.

Simply fry 2 oz chopped shallot or onion in a little butter in a heavy bottomed pan. 

Add 1 tablespoon red wine vinegar and boil until almost evaporated.

Add the brown sauce as above, with 2 oz chopped gherkins, ¼ teaspoon French mustard and 1 oz butter.

Tried this recipe?Let us know how it was!