Brown Sauce II (espagnole) Recipe

Ingredients for Brown Sauce II (espagnole) Recipe

• 1/4 cup butter
• Sprig of parsley
• 1 slice carrot
• 6 peppercorns
• 1 slice onion
• 5 tablespoons flour
• Bit of bay leaf
• 2 cups brown stock
• Sprig of thyme
• Salt and pepper

Instructions

1. Cook butter with carrot, onion, bay leaf, thyme, parsley, and peppercorns until brown, stirring constantly. Be careful not to let butter burn.
2. Add flour and, when well browned, add stock gradually.
3. Bring to boiling point, strain, and season with salt and pepper.