Brown Sauce 1
1 quart of Beef stock
1 tablespoon of finely chopped shallots
1/2 cup of burgundy
1/4 cup of sherry
1/4 cup of dry white wine
4 tablespoons of cornstarch
1/4 cup of cold water
1/2 teaspoon of salt
a dash of freshly ground black pepper
2 teaspoons of Kitchen Bouquet
In a saucepan, heat the Beef Stock. In another pan combine the chopped shallots and wines and heat over fairly high heat, boiling it until it has reduced by one third in volume. When reduced, add the heated beef stock to the wine and then lower the heat to medium. Allow the mixture to come again to a simmering boil. Mix the cornstarch and water until completely dissolved. Add the cornstarch mixture to the sauce, mixing thoroughly using a wire whisk. Season to taste with salt and pepper. To get the rich dark brown color associated with the classic French brown sauce, add the Kitchen bouquet. Makes 4 scant cups
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