Servings: people
Brown gravy
Sauce is usually not something you eat a lot of. A truly good, strongly flavored sauce can simply be overwhelming for the taste buds in large quantities. Nevertheless, the sauce is an extremely important part of the meal, and the expression is often used...
Equipment
- Deciliter Measure
- Chef'S Knife
- Cutting Board
- Pot
- Sieve
- Hob
- Whisk
Ingredients
Stock
- Meat Trimmings preferably from dry-aged meat - can be replaced by marrow bones
- 1 pcs. Onion
- 1 pcs. Carrots
- 1/4 pcs. Celery
- 150 gram Red Wine preferably a leftover that has been aged a bit
- Rome a splash, for flambéing (optional).
- 0.5 l Water
Sauce
- Stock above, or use a store-bought variant
- 28.4 gram Butter
- 15.6 gram Wheat Flour
- 100 gram Whipping Cream
- Oil for frying
- Sugar
- Gastrique or vinegar
- Lemon Juice
- Spices salt and pepper
- Gravy Color
Instructions
Stock
- The good sauce always starts with a stock. On weekdays, in a pinch, you can use a bouillon cube, but for special occasions, you should treat yourself to making a sauce from a stock you made yourself. The taste speaks for itself!
- For this sauce, we used trimmings from dry-aged beef. Any kind of trimmings can be used, as they are only meant to add flavor, juice, and body to the sauce (the trimmings and soup greens are strained out and discarded in the final stage of preparation).
- Chop the vegetables into coarse cubes.
- Heat a pot with oil.
- Brown the meat along with cubes of carrots, celeriac, and onions.
- If you want to flambé, add a little rum, ignite with a match, and wait until the flames die out. Always remember to turn off the extractor hood when flambéing.
- Add the wine and let it reduce a bit. Add the water.
- Let the stock simmer for about 20 minutes.
- Pour the stock through a sieve into another pot.
- You now have your own homemade stock for the sauce.
Gravy
- Make a roux-based gravy:
- Melt the butter over medium heat and add the flour.
- Whisk vigorously with a hand whisk to avoid lumps.
- Add the stock while whisking vigorously.
- Let the sauce simmer for about five minutes.
- Add cream and optionally extra stock/liquid (liquid from the roast and cooking water from potatoes or vegetables).
- When the sauce has reduced a bit, add cream and optionally caramel coloring.
- Season the sauce with lemon juice, sugar, vinegar, salt, and pepper.
Notes
If you have some beef bones and chicken carcasses in the freezer, you can use them for stock instead of meat trimmings.
If you don't have gastrique, just use a little extra sugar and vinegar instead.
If you don't have gastrique, just use a little extra sugar and vinegar instead.