Brown Sauce is the basis for taking dishes to the next level.
This is how I like to make one of the essential French mother sauces, Espagnole, or brown sauce. The depth of flavor it brings to your favorite dishes in wonderful.
CLASSIC BROWN SAUCE IS NOT DIFFICULT TO MAKE
The ingredients are simple and straightforward for this classic recipe.
Of course, homemade beef stock is always best, but even a good quality store bought brand will produce good flavor. But, make from scratch…if you can!
We like to make a big batch of the homemade beef stock well in advance, and then freeze it. It’s the made-from-scratch items that make all the difference!
ELEVATE YOUR FAVORITE DISHES
I use this to add depth and richness to dishes such as Chicken Marsala..
You just can’t believe how this incredible sauce enhances the flavor so much. It’s almost like a demo-glaze, but not near as difficult to make.
I always make a double batch and freeze it. It’s also wonderful in gravies and sauces. And did I mention Chicken Marsala? Oh yes, indeed!
You can easily double this recipe and then freeze in batches for future use. It truly is the basis for really exceptional dishes.
Now, let’s make this awesome Brown Sauce Recipe!
Brown Sauce
Ingredients
- ½ cup unsalted butter
- 1 celery rib chopped
- ½ medium yellow onion chopped
- 1 carrot peeled and chopped
- Few sprigs of fresh thyme
- 6 cups beef stock
- 2 tablespoon Worcestershire sauce
- ½ cup all-purpose flour
- Kosher salt and freshly ground black pepper
Instructions
- Melt the butter in a large saucepan over medium heat.
- Add the celery, onion, carrots and thyme and cook them for 4 to 5 minutes, until soften and turning golden brown.
- Meanwhile, in a large pot, bring the beef stock to a boil.
- Sprinkle the flour over the vegetables and stir them constantly for about 5 to 6 minutes until the flour is absorbed.
- Carefully add 3 cups of the hot stock to the vegetable mixture and whisk until it is combined.
- Add the rest of the stock and the Worcestershire sauce and continue to whisk it.
- Reduce the heat to low and gently simmer for 1 hour, skimming off any fat from the surface and making sure it does not come to a boil.
- Strain the sauce through a fine-mesh sieve into a bowl.
- Season with salt and pepper.
- Sauce is now ready for use, or transfer to storage container and refrigerate for 1 week or freeze ups up to 3 months.
Nutrition
Celia Blumm says
Absolutely amazing! Base for the best Marsala I’ve ever made. Thank you!
Kris Longwell says
Hi Celia!! Yay!!! We are so so happy you and the brown sauce for you marsala! It really makes a huge difference, right? Thanks so much for sharing!! Stay in touch! Best, Kris & Wesley
Pat says
Absolutely love this recipe! Not only for use in your chicken marsala recipe, but I like to use it as gravy on mashed potatoes 🙂 It tastes like all the great flavors of Thanksgiving combined.
Kris Longwell says
Hi Pat! Woo hoo! We LOVE that you made the brown sauce!! We agree, every time we make it for chicken marsala, we make an extra batch! On top of mashies sounds heavenly! Thank you so much for sharing and for the GREAT review. That means the world to us! Stay in touch, Kris & Wesley
Pam says
Hi! I’m allergic to Worcestershire sauce, do you have any suggestions for a substitute?
Kris Longwell says
Hi Pam, we always recommend a mixture of soy sauce and ketchup, equal parts of each. It’s surprisingly close in taste to Worcestershire sauce. Hope this helps and let us know if you make the brown sauce and how everything turns out! Best, Kris & Wesley
Brenda M Harris says
This is one of several of your recipes I have made in the last week and it does not disappoint. The sauce is incredibly delicious on its own, but I used it in your chicken marsala recipe as called for. All I can say is it was phenomenal! I have never had such a rich and deeply flavored chicken marsala in my life. You guys truly knocked it out of the park. I will be combing through your recipe list now and choosing other things to try. You should seriously think about publishing a cookbook. Many thanks from your new fan.
Kris Longwell says
Hi Brenda! Well…you officially just made our day! We are THRILLED you had such great success with the Brown Sauce! We think it takes the marsala sauce to the next level and we are so happy you did, too! Thank you so much for sharing, for the wonderful review, and your support! That honestly means the world to us! Please stay in touch! Kris & Wesley
Ann says
How much beef stock in this recipe? I do not see it listed. Thx!
Kris Longwell says
Hi Ann! 6 cups! You got us nervous and worried that we had left it out! It’s there, you just missed it. No worries! Let us know if you make the sauce and what you do with it. It’s soooo good!!! Best, Kris & Wesley
Charles C. Jr. Lyons says
Can you substitute chicken broth for the beef broth?
Kris Longwell says
Hi Charles, yes, you absolutely could. Let us know if you make the sauce and how it turns out! Best, Kris & Wesley
jerry says
simmer for 1h, covered ( i d guess that) or not
Kris Longwell says
Hi Jerry! No need to cover. Just gently simmer on the stove for 1 hour. Hope you enjoy it!!
Nancy says
Hi,
Can I substitute olive oil for the butter in this brown sauce recipe?
Thank you,
Nancy
Matt says
Can I make this sauce in a slow cooker with chicken?
krislongwell says
Hi Matt,
I’ve never used this in a slow cooker, but I don’t think it would be an issue. I’d make the sauce first, and then add it to the chicken in the slow cooker. Let us know how it turns out! Best, Kris & Wesley