Quick Brown Sauce & White Sauce Recipes

Brown Sauce

Made with bones, bacon, carrots, onions and mushrooms browned in fat, tomato puree, brown stock and thickened with a brown roux. Used with a wide variety of additional flavourings.

Ingredients for brown sauce:

2lb beef bones
3 oz. dripping
1 oz. diced bacon
4 oz. diced carrots
4 oz. diced onions
2 oz. mushroom trimmings
3 oz. flour
1/2 oz. tomato puree
4 pt. brown stock
Salt and pepper

Oven: 170°C; 325°F; gas mark 3; 1-2 hours

Directions for brown sauce:

When you will want to make some brown sauce, first place the bones with fat in a roasting tin and brown in a slow oven. Melt the dripping in a pan and fry the bacon and vegetables until light brown. Stir in the flour and continue cooking until the roux is brown. Add the tomato puree. Gradually stir in the stock, bring slowly to the boil and add the browned bones. Strain off the fat from the roasting tin, scrape out the sediments and add to the pan. Simmer for 1 1/2-2 hours, season; strain and use as required.

White Sauce

Made with milk and flavored with herbs, bay leaf and an onion studded with doves; thickened with a white roux. Strained, seasoned and used with additional flavourings.

Ingredients for white sauce:

1 faggot of herbs
1 bay leaf
1 onion stuck with cloves
2 pt. milk
3 oz. butter
3 oz. flour
Salt and pepper

Directions for white sauce:

When you will want to make some white sauce, first simmer the fagot of herbs, bay leaf and onion in the milk for 10 minutes. Melt the butter in a pan, stir in the flour and cook for 2-3 minutes without colour.

Add the milk gradually and bring slowly to the boil, stirring continuously; simmer for approximately 10-15 minutes until the flour has cooked and the sauce thickened; season. Strain and use as required.