Skip to main content
Epicurious
House & Garden

Quick Basic Brown Sauce

By James Beard

3.4

(4)

Ingredients

3 shallots or scallions, finely chopped
3 tablespoons butter
1 cup red wine
10 1/2-ounce can beef bouillon (not consommè)
1 teaspoon tarragon
Pinch thyme
salt, pepper
Beurre manié

Preparation

  1. Step 1

    Sauté the chopped shallots or scallions in the butter. Gradually add the wine and bouillon. Let it come to a boil and add the seasonings. Cook down for a few minutes. Add beurre manié to thicken to taste. Let simmer for a few minutes and strain.

  2. Variations

    Step 2

    Bordelaise Sauce: Add a little poached marrow to the brown sauce. Correct the seasoning and add a touch of chopped parsley.

  3. Step 3

    Sauce Diablé: Add 1 tablespoon Dijon mustard and a few dashes Tabasco to the brown sauce. Stir well.

    Step 4

    Sauce Périgueux: Add finely chopped truffles to the brown sauce.

TagsSauceRed WineWineAlcoholBeveragesShallotVegetableScallionOnionRoot VegetableTarragonHerbs & SpicesThymeEasySimmerHouse & Garden
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Fudgy Chocolate Bundt Cake
Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.