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Home » Recipe Index » Rubs, Spices and Sauces

Brown Sauce

Published: Nov 10, 2013 · Modified: Nov 12, 2019 by Kris Longwell · This post may contain affiliate links

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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.

brown sauce recipe

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!

Brown sauce recipe

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!

Chicken-Marsala-recipe

You can easily double this recipe and then freeze in batches for future use. It truly is the basis for really exceptional dishes.

brown sauce recipe

Now, let’s make this awesome Brown Sauce Recipe!

A white bowl of brown sauce

Brown Sauce

This Brown Sauce recipe adds depth and richness to many dishes, such as Chicken Marsala, and it can be made in large quantities (double the recipe) and then easily frozen for future use. Go with homemade beef stock, if you've got the time. It makes this sauce even better!
5 from 2 votes
Print Pin Rate
Course: Sauce
Cuisine: French / Italian
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Servings: 4 people
Calories: 280kcal
Author: Kris Longwell

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

Calories: 280kcal
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

 

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Comments

  1. Celia Blumm says

    February 06, 2025 at 5:06 pm

    Absolutely amazing! Base for the best Marsala I’ve ever made. Thank you!

    Reply
    • Kris Longwell says

      February 08, 2025 at 5:51 pm

      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

      Reply
  2. Pat says

    November 26, 2023 at 7:27 pm

    5 stars
    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.

    Reply
    • Kris Longwell says

      November 27, 2023 at 11:48 am

      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

      Reply
  3. Pam says

    September 29, 2023 at 8:19 pm

    Hi! I’m allergic to Worcestershire sauce, do you have any suggestions for a substitute?

    Reply
    • Kris Longwell says

      September 30, 2023 at 1:41 pm

      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

      Reply
  4. Brenda M Harris says

    August 22, 2023 at 7:22 pm

    5 stars
    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.

    Reply
    • Kris Longwell says

      August 24, 2023 at 12:32 pm

      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

      Reply
  5. Ann says

    July 12, 2023 at 5:19 pm

    How much beef stock in this recipe? I do not see it listed. Thx!

    Reply
    • Kris Longwell says

      July 12, 2023 at 6:00 pm

      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

      Reply
  6. Charles C. Jr. Lyons says

    May 13, 2023 at 9:11 am

    Can you substitute chicken broth for the beef broth?

    Reply
    • Kris Longwell says

      May 15, 2023 at 11:57 am

      Hi Charles, yes, you absolutely could. Let us know if you make the sauce and how it turns out! Best, Kris & Wesley

      Reply
  7. jerry says

    November 02, 2021 at 4:32 pm

    simmer for 1h, covered ( i d guess that) or not

    Reply
    • Kris Longwell says

      November 03, 2021 at 9:51 am

      Hi Jerry! No need to cover. Just gently simmer on the stove for 1 hour. Hope you enjoy it!!

      Reply
  8. Nancy says

    July 13, 2021 at 12:05 pm

    Hi,
    Can I substitute olive oil for the butter in this brown sauce recipe?
    Thank you,
    Nancy

    Reply
  9. Matt says

    October 27, 2018 at 12:00 am

    Can I make this sauce in a slow cooker with chicken?

    Reply
    • krislongwell says

      October 27, 2018 at 11:55 am

      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

      Reply
5 from 2 votes

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