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Brown Sauce

  • 2 Tbsps butter
  • 2 Tbsps flour
  • 1 cup brown stock
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • Small slice of onion
Melt the butter and put in the onion. When slightly browned, add the flour. Cook together until a little darker in color. Pour in the stock gradually, beating and stirring constantly until the sauce thickens. Let boil for 1 minute and strain.

A few drops of kitchen bouquet will darken sauces and gravies when the butter and flour have not been sufficiently browned at first.
Submitted by Tess M Feb 15, 2010 15 min 30 min 45 min

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