Brown Sauce

I just love this Brown Sauce recipe.  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

The ingredients are simple and straightforward for this Brown Sauce 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!

Brown sauce recipe

I use this to add depth and richness to dishes such as Chicken Marsala.


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

brown sauce recipe

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

Brown Sauce
Prep time
Cook time
Total time
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!
Recipe type: Sauce
Cuisine: French / Italian
Serves: 4
  • 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 tablespoons Worcestershire sauce
  • ½ cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  1. Melt the butter in a large saucepan over medium heat.
  2. Add the celery, onion, carrots and thyme and cook them for 4 to 5 minutes, until soften and turning golden brown.
  3. Meanwhile, in a large pot, bring the beef stock to a boil.
  4. Sprinkle the flour over the vegetables and stir them constantly for about 5 to 6 minutes until the flour is absorbed.
  5. Carefully add 3 cups of the hot stock to the vegetable mixture and whisk until it is combined.
  6. Add the rest of the stock and the Worcestershire sauce and continue to whisk it.
  7. 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.
  8. Strain the sauce through a fine-mesh sieve into a bowl.
  9. Season with salt and pepper.
  10. Sauce is now ready for use, or transfer to storage container and refrigerate for 1 week or freeze ups up to 3 months.


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