BROWN SAUCE

Ingredient

Butter  -                                              60 gm

Tomato puree -                                   30 gm

Brown stock -                                     1.2 litter

Mirepoix -                                           30 gm

Backen trimming -                              20 gm

Oil for frying Mirepoix -                    10 ml

Seasoning -                                          to taste

Pannier -                                              60 gm

method 

• Prepare brown roux in a heavy bottom pan and cool.
• Sauté Mirepoix then add tomato puree stir it. Then add brown stock in it, allow to heat it.
• Then add brown roux in a hot stock, whisk vigorously to blend well.
• Simmer gently for 4 hours.
• Strained it and spread thin layer of butter pannier.

 

N.B -  Over browning should be avoided as this tends to make the sauce taste bitter.