This is a very easy version of one of the essential French mother sauces,
Espagnole, or brown sauce. The depth of flavor it brings to your favorite dishes
in wonderful. it may be used over spaghetti, in chicken Marsala and whatever
else you would like to use it for.
2 tablespoons butter or drippings
1/2 slice onion
2 tablespoons flour
1 cup beef stock or dissolve one bouillon cube in 1 cup water
Salt and pepper to taste
Heat butter in small, heavy skillet over low heat until browned. Add
onion and sauté until light brown.
Remove and discard onion. Stir in flour until well blended. Cook over
low heat, stirring constantly, until flour is a deep mahogany brown.
Remove from heat. Gradually stir in stock. Return to heat and bring to a
boil, stirring constantly. Boil for 1 minute. Stir in salt nd pepper.
Sauce is now ready for use, or transfer to storage container and
refrigerate for 1 week or freeze ups up to 3 months.
Yield: 1 cup
Mushroom Brown Sauce: Make brown sauce except add 1 cup
sliced mushrooms to the butter or drippings. Brown slowly before adding flour.
Stir in a few drops Worcestershire sauce.