Rich Brown Sauce
- Total Time
This classic sauce is ideal to serve with roast beef, beef tenderloin, or steak.
olive oil2 tsp
uncooked onion(s)1 medium, finely chopped
uncooked carrot(s)1 small, chopped
uncooked celery½ rib(s), medium, chopped
uncooked shallot(s)1 medium, finely chopped
garlic clove(s)1 clove(s), medium, minced
canned beef broth3 cup(s), reduced-sodium
canned tomato paste1 Tbsp
fresh parsley3 Tbsp, fresh sprigs
dried thyme½ tsp, or 1 fresh sprig
table salt¼ tsp
black pepper⅛ tsp
- Heat the oil in a medium saucepan over medium heat. Add the onion, carrot, celery, shallot, and garlic. Cook, stirring frequently, until the vegetables are browned, about 7 minutes. Add the broth, tomato paste, parsley, and thyme; simmer until reduced to 2 1/2 cups, about 25 minutes.
- Strain the vegetables, then return the sauce to the saucepan. Discard the vegetables. Return the sauce to a simmer and cook until reduced to 11/2 cups, 6–7 minutes. Stir in the salt and pepper. Yields 1/4 cup per serving.