1. Melt the butter in a saucepan over medium heat. Once completely melted, add onion and carrots and cook until soft and translucent, stirring regularly so the vegetables don't burn. 00:26
2. Adjust the heat as needed. Add salt and pepper to season and draw out moisture from the vegetables. Add tomato paste, stir. 02:12
3. Slowly stir flour into sauce. 03:36
4. Stir in beef stock. Add parsley, bay leaf, and thyme. Simmer on medium-low heat for 30 minutes, stirring periodically and seasoning as needed. 04:59
5. The sauce is done when it reaches nappe or "coating the back of a spoon" consistency. 06:41
What You'll Need
- Large spoon
- Butter (1/2 cup)
- Yellow onion, diced (1/2 cup)
- Carrot, diced (1/4 cup)
- Tomato paste (1 tablespoon)
- All-purpose flour (3 tablespoons)
- Beef stock (1 1/2 cups)
- Fresh parsley, chopped (2 teaspoons)
- Bay leaf (1 whole or 1/2 teaspoon dry, ground)
- Ground thyme (1 teaspoon)
- Salt and pepper to taste
This brown sauce is also called espagnole, one of the five "mother" sauces in classic French cuisine.
Make homemade beef stock by roasting beef bones and slowly simmering them with carrots, celery, onions, and herbs for several hours.
Fresh herbs are often preferable to dry herbs because the flavors tend to be brighter and milder. When using dry herbs, check to make sure there is a strong herb scent. If there is no scent, it means the dry herb has lost its flavor and should be discarded. Also, if substituting dry herbs for fresh herbs, use less. As the herb dries, the flavor becomes more concentrated.
In this recipe, Chef Bryon makes a roux to serve as the foundation for the rest of the sauce. For more details about this technique, watch the "How to Make a Roux" tutorial located at the bottom of the page.