Basic brown sauce that can be used in a variety of ways.
- ¼ cup diced carrots
- ½ cup diced onions
- ½ stick unsalted butter
- Kosher salt
- ¼ cup all-purpose flour
- 4 cups hot vegetable stock
- ¼ cup canned tomato purée
- 2 large garlic cloves, minced
- ¼ cup diced celery
- ¼ teaspoon whole black peppercorns
- 1 bay leaf
- In a heavy-bottom saucepan set over medium heat, cook the carrots and onion in the butter with a pinch of salt, stirring occasionally, until softened, 6 to 7 minutes.
- Reduce the heat to low, add the flour, and cook the roux, stirring constantly with a wooden spoon, until golden brown in color, 6 to 10 minutes.
- Using a whisk, add the hot stock in a fast stream, whisking constantly to prevent lumps. Add the tomato purée, garlic, celery, peppercorns, and bay leaf.
- Bring to a boil, lower heat and simmer, uncovered, stirring often to make sure the bottom doesn’t scorch. Reduced the liquid by about one-third, until sauce coats the back of a spoon, about 35 to 40 minutes.
- Pour sauce through a sieve into a bowl, discarding solids.
*Can easily be frozen and thawed when needed.
- Serving Size: 4 cups