50 gms / 2 oz chopped mushrooms, use stalks for best flavour
1 peeled and chopped carrot
2 to 3 tablespoons of flour
300 ml / 1/2 pint beef stock
1 bay leaf
2 tablespoons tomato puree
salt and pepper
Bigarade
grated rind of 1 orange
juice of 1 orange
juice of 1 lemon
4 tablespoons of Port wine
2 tablespoons of cranberry jelly (or redcurrant jelly)
Marsala
6 to 8 tablespoons of Madeira or Marsala
some lemon juice
Reforme sauce
4 tablespoons vinegar
8 whole black peppercorns
3 tablespoons of red wine or port wine
1 tablespoon red currant jelly or marmalade
Procedure
Classic brown sauce
Fry the bacon, onion and garlic in the melted butter until soft for 5 minutes, stirring occasionally. Add mushrooms and carrots and cook for 5 minutes until lightly browned.
Add flour and vary amount to vary the desired thickness and mix in slowly and well. Cook until it starts to brown stirring continuously.
Gradually add stock off the heat and then bring to the boil stirring continuously. Add bay leaf, tomato puree and salt and pepper. Cover the pan and simmer very gently for 45 minutes. Stir occasionally
Strain the sauce through a sieve into a clean pan. Skim off fat from the surface and adjust seasonings to taste. Can be served as is and if too thick add some more stock.
Reheat to serve
Bigarade Sauce
Pour the prepared sauce into a new pan through a sieve and add grated rind of orange, and the orange and lemon juice, the port wine and the cranberry jelly. Bring to the boil and simmer for 2 to 3 minutes, stir frequently.
This sauce is excellent with duck, venison and lamb
Marsala Sauce
Add the Marsala or Madeira wine to the prepared brown sauce and simmer very gently for 5 minutes. You can add some lemon juice to sharpen the flavour and seasonings to taste.
This sauce goes well with game meats, veal and roasts.
Reforme Sauce
Boil vinegar with the peppercorns until it is reduced to half the volume. Remove the peppercorns and add the classic brown sauce, the red wine or port wine and redcurrant jelly or marmalade. Slowly bring back to the boil and simmer gently for 5 to 10 minutes, finishing by straining.
Excellent with beef, steaks, and lamb
-------------------- John aka NitroX
...
Govt get out of our lives NOW!
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"
Previous
Index
Next
Flat
Sauce - Classic brown/ Bigarade (orange) / Marsala
Edit
Reply
Quote
...
