Brown sauce (meat stock based)

Brown Sauce (Meat Stock Based)

A traditional Austrian dish served with brown sauce.

Brown sauce is a type of sauce commonly used in European cuisine, particularly in French cuisine and Austrian cuisine. It is typically made from a base of meat stock, often beef or veal, and is thickened with a roux. Brown sauce is known for its rich, savory flavor and is used to enhance a variety of dishes, including meats, vegetables, and pasta.

Preparation

The preparation of brown sauce begins with the creation of a flavorful meat stock. This stock is made by simmering bones, meat, and vegetables such as onions, carrots, and celery in water. The stock is then reduced to concentrate its flavors.

Brown sauce adds depth to meat dishes.

Once the stock is ready, a roux is prepared by cooking equal parts of flour and butter until it reaches a brown color. The roux is then combined with the meat stock, and the mixture is simmered until it thickens to the desired consistency. Additional ingredients such as wine, herbs, and spices may be added to enhance the flavor.

Uses

Brown sauce is versatile and can be used in a variety of dishes. It is commonly served with roast meats, such as beef, pork, and lamb. It can also be used as a base for other sauces, such as Demi-glace or Espagnole sauce. In Austrian cuisine, brown sauce is often served with traditional dishes like Wiener Schnitzel and Tafelspitz.

Variations

There are many variations of brown sauce, depending on regional preferences and available ingredients. Some variations may include the addition of mushrooms, tomato paste, or cream to create a different flavor profile. In some cuisines, brown sauce may be sweetened with ingredients like sugar or fruit to balance the savory elements.

Related Pages

• Espagnole sauce
• Demi-glace
• Roux
• Meat stock
• Austrian cuisine