I have published here the traditional French version Espagnole sauce. The “Mother Sauce” in my adventures of making Demi Glace. This recipe however is the brown sauce I will use for all bases of brown sauce going forward. I say going forward because for years I have tried to match my Mom’s version of this sauce and it never turns out the way I love her’s.
Tonight after talking to my Mom and researching the recipe in our family’s cookbook we realized why. The original recipe was from one of my cousins friends mothers. It called for beef stock which my mother replaced with Campbell’s beef consume’ The recipe suggested in notes that this substitute was one my mom made with two cans of consume’. I have tried to re create this sauce so many times. I have used beef stock and consume’ but I have always cut 2 cans consume’ with the suggested on can 2 cans of water.
The final loose end on this now family recipe was the actual amount of butter and flour. I tested tonight and came up with the exact amount.
Brown sauce (gravy)
- 2 Cup Onion Rough chopped
- 1 Cup Celery R0ugh chopped
- 1 Cup Carrot Rough chopped
- 2 Each Campbells beef consume'
- 2 Each Bay leaf
- 3 Tbls Butter
- 3 Tbls Flour
- 1 Each Garlic clove Rough chopped
- 1/2 Tsp Pepper
- 1/2 Tsp Salt
- 1 Tbls Butter Cold
- Melt 3 Tbls butter over medium heat in French Oven
- Add carrots, onions, celery, garlic and bay leaf sautee 10 minutes until onion transulscent
- Add flour and make sure to keep stirring so flour does not burn on pan. Cook mimimum 5 minutes to cook our flour taste.
- Whisk in consume' and bring to boil then simmer 20 Minutes
- Strain out all solids