Brown Sauce II (Espagnole)
A dish that starts with butter and finishes with carrot.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 60 ml butter
- 1 slice carrot
- 1 slice onion
- Bit of bay leaf
- Sprig of thyme
- Sprig of parsley
- 6 peppercorns
- 74 ml flour
- 470 ml Brown Stock
- Salt and pepper
Make it lactose-friendly
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cook butter with carrot, onion, bay leaf, thyme, parsley, and peppercorns, until brown, stirring constantly, care being taken that butter is not allowed to burn; add flour, and when well browned, add stock gradually. Bring to boiling-point, strain, and season with salt and pepper.
Nutrition (estimated, per serving)
| Calories | 344 |
|---|---|
| Protein | 4.4 g |
| Fat | 23.7 g |
| Carbs | 31.7 g |
| Fiber | 5.4 g |
| Sodium | 50 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States