Best Tony Chacheres Basic Brown Sauce Recipes

Basic Brown Sauce image

Provided by KittyKitty

Categories Sauces

Time 30m

Yield 1 cup

Number Of Ingredients 6

4 slices onions (thin slices)
1 1/2 tablespoons butter, melted
1 1/2 tablespoons all-purpose flour
1 teaspoon beef bouillon granules
1 cup water
1/8 teaspoon pepper

Steps:

Saute onion in butter in a heavy skillet until onion is tender; discard onion. Cook butter over low heat until it begins to brown. Add flour, stirring until smooth ( I find that a whisk works best). Cook 1 minute, stirring constantly. Add bouillon granules, and gradually stir in water. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in pepper. Serve with beef or pork.
Bordelaise Sauce: Substitute 1/3 cup dry red wine for 1/3 cup of the water, and stir in 3/4 teaspoon dried parsley flakes and 1/4 teaspoon dried whole thyme; increase pepper to 1/4 teaspoon.
Mushroom Brown Sauce: Saute 1/2 cup sliced mushrooms in 2 tablespoons butter; drain and stir into Basic Brown Sauce. Serve with beef.

Nutrition Facts : Calories 217.9, Fat 17.4, SaturatedFat 11, Cholesterol 45.8, Sodium 133, Carbohydrate 14.4, Fiber 1.2, Sugar 2.5, Protein 1.9

Basic Brown Sauce image

Provided by Tyler Florence

Time 6h10m

Yield 2 cups

Number Of Ingredients 15

1 veal shank
2 veal knuckle bones
Salt and pepper, to taste
2 tablespoons olive oil
5 tablespoons tomato paste, divided
2 tablespoons unsalted butter
1 onion, cut in half
1 garlic bulb, cut in half
2 celery ribs, cut in chunks
2 carrots, cut in chunks
1 bunch fresh thyme
1 bottle dry red wine
1 quart water
1 quart beef broth, low sodium
Bouquet Garni, (thyme, parsley, bay leaves, peppercorns)

Steps:

Place the veal shank and knucklebones in a roasting pan, season with salt and pepper and drizzle with olive oil. Roast in a preheated 350 degrees F oven for 45 minutes. When the veal pieces are brown, brush them with 3 tablespoons of tomato paste and season again. Raise the oven temperature to 450 degrees F and return the pan to the oven for 15 more minutes. Melt butter in a large stockpot over medium heat. Saute the mirepoix vegetables and thyme in the butter to coat then stir in the remaining tomato paste and continue cooking until the vegetables are caramelized. Pour in the red wine to deglaze, stir. Transfer the browned bones to the stockpot. Whisk in the water and broth. Add the bouquet garni and bring the sauce to a boil. Simmer gently for about 3 hours, skimming periodically. Strain the sauce through cheesecloth or a chinois to remove the bones and vegetable solids. Continue to cook for 1 hour more, skimming any foam that rises to the top, until the sauce is reduced to 2 cups and nicely thickened. Taste for strength and seasoning. May whisk in a pat of softened butter to finish the sauce.
Serve with meats or poultry.