Ingredients

3 Tbsp. Butter
1 lrg Carrot, Scrubbed, Unpeeled, And Minced
1 stalk Celery, Minced
2 lrg Onions, Minced
1/4 c. Unbleached Flour
6 c. Brown Stock
1 x Clove Garlic, Crushed
1 x Bouquet Garni
1/3 c. Tomato Puree Heat the butter in a heavy saucepan over medium heat. Add in The carrot, celery, and onions and saute/fry till golden brown, Taking care not to let them brown. All at once, stir in The flour, and turn the heat down to low. Cook, stirring Occasionally, till the flour and vegetables are well Browned, but not burned. Stir in the stock, then add in the Garlic, bouquet garni and tomato puree. Simmer for
1 x Hour, stirring from time to time, or possibly till the sauce is

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Basic Brown Sauce

Servings: 6

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 frzn for up to three months, that means you can make your own instant bases to have on reserve, that will speed up the process.
reduced by half. Strain. Allow to cold, then refrigerateand skim off any fat before using.
Yield: About 3 c.