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Brown Sauce
From A Treasury of Great Recipes, by Mary and Vincent Price


1/2 cup butter (1 stick)
8 Tbsp flour
4 cups beef stock or veal stock
1 cup dry white wine
1 carrot, sliced
1 medium onion, coarsely cut
1 leek, quartered
1 clove garlic
2 Tbsp tomato puree
1/2 tsp thyme
1 bay leaf, large
1/2 cup sherry or Madeira


1. In heavy skillet melt: 1/2 cup butter.

2. Add: 8 tablespoons flour and cook until a good dark brown, the color of dark brown sugar.

3. Add: 4 cups brown stock and bring to a boil.

4. Into container of an electric blender put: 1 cup dry white wine, 1 carrot, sliced, 1 medium onion, coarsely cut, the white part of 1 leek, quartered, and 1 clove garlic. Cover and blend on high speed for 5 seconds, or until vegetables are chopped. Add vegetables and liquid to skillet and bring to a boil.

5. Add: 2 tablespoons tomato puree, 1/2 teaspoon thyme, and 1 large bay leaf. Simmer for 30 minutes, stirring occasionally. Skim off the fat that rises to surface.

6. Blend 2 cups at a time in container of electric blender until smooth. Correct seasoning of sauce with a little salt and pepper and stir in: 1/2 cup sherry or Madeira.

Note: In blending thin sauces, it is best to begin on low speed with container covered. When the blades have gained full momentum, switch motor to high. This technique prevents any surge of the sauce out of the container.

Yield: Makes 1 quart

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