Rich brown sauce
1
Points®
Total time: 51 min • Prep: 12 min • Cook: 39 min • Serves: 6 • Difficulty: Easy
This classic sauce, which features onions, carrots, celery, shallots, garlic, tomato paste, fresh parsley, and dried thyme, is ideal to serve with roast beef, beef tenderloin, or steak. To make this a demi-glace—a thick, intense base for other sauces—omit the salt and pepper and reduce the sauce to a syrupy consistency, which should take a few minutes longer. The recipe can also easily be doubled or tripled so you can have some on hand for last-minute meals. Cool the sauce and divide it among plastic containers, then refrigerate for up to 3 days or freeze for up to 3 months.
Ingredients
Olive oil
2 tsp
Onion
1 medium, finely chopped
Carrots
1 small, chopped
Celery
½ rib(s), medium, chopped
Shallot
1 medium, finely chopped
Garlic
1 clove(s), minced
Canned beef broth
3 cup(s), reduced-sodium
Tomato paste
1 Tbsp
Fresh parsley
3 Tbsp, fresh sprigs
Dried thyme
½ tsp, or 1 fresh sprig
Table salt
¼ tsp
Black pepper
⅛ tsp
Instructions
1
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.
2
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.
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