Gourmet Gravy and Brown Sauce Recipes

Liven up Everyday Brown Gravies, Sauces Using These Tasty Variations

© Marie Brannon

Oct 7, 2009

Whether you are roasting beef, grilling steak, baking chicken or just warming up some leftovers, these savory brown stocks and sauces can enliven your meal. They are versatile and can be frozen for up to three months.

Basic Gourmet Brown Stock

Ingredients:

• 2 pounds of beef and veal shanks, cut into 1” slices
• 2 onions, cubed
• 1 carrot, sliced crossways
• 1½ teaspoons salt
• Pinch of thyme
• 4 sprigs of parsley
• 2 stalks of celery
• 1 small bay leaf

Directions:

1. Spread the meats, onion cubes and carrot slices in a shallow baking pan.
2. Place the pan into a very hot oven (425F) and brown meats and vegetables on both sides.
3. Transfer meats and vegetables to a large kettle and add 3 quarts cold water, and all the seasonings.
4. Cook the stock slowly for at least four hours or until it is reduced to about two quarts.
5. Strain the stock through a fine cheesecloth or sieve.

Basic Gourmet Brown Sauce

Ingredients:

• ½ cup beef, veal or pork drippings
• 2 chopped onions
• ½ cup flour
• 8 cups brown stock (see recipe above)
• 2 sprigs of parsley
• 1 stalk of celery
• 1 garlic clove
• ¼ cup tomato sauce

Directions:

1. In a skillet, brown the drippings and onions until the onions start to turn golden
2. Add the flour and cook until the mixture thickens and turns a rich brown
3. Add 3 cups of the brown stock, the parsley, celery and clove and cook until it is thick
4. Add 3 more cups of the stock and simmer the sauce slowly for about an hour, stirring occasionally.
5. Skim off the fat as it rises to the surface
6. Add the tomato sauce and the remaining stock and cook for another hour, or until the sauce is reduced to about four cups
7. Strain the sauce through a sieve and let it cool before serving.

Gourmet Madeira Mushroom Sauce for Steak

Ingredients:

• 1 pound of mushrooms
• ½ stick butter
• Salt and pepper
• 1 shallot
• 1/3 cup Madeira or dry Sherry
• 1 cup brown sauce (see recipe above)
• ½ teaspoon chopped parsley

Directions:

1. Clean and dry the caps of the mushrooms, discard the stems and cut the caps into thick slices
2. In a skillet, melt the butter and add the mushroom, salt and pepper
3. When they mushrooms are golden brown, add the finely chopped scallop, the Madeira and brown sauce
4. Simmer for five minutes and add the parsley

Gourmet Pan Gravy for Roast

Directions:

1. Prepare roast in the usual manner, adding a few slices of onion to the roasting pan.
2. Remove the roast and the vegetables from the pan, pour off excess fat, and add one cup of brown stock to the pan.
3. Cook the gravy over direct heat, stirring to dissolve the bits that cling to the bottom and sides of the pan
4. Boil this liquid until it reduces to the desired consistency
5. Season with salt and pepper and add two tablespoons butter

Perigueux Sauce for Chicken

Directions:

1. To Madeira sauce (see recipe above) add one tablespoon chopped truffles and a bit of truffle liquor. Add one tablespoon butter and stir.

Piquante Sauce for Pork

Ingredients:

• 3 tablespoons dry white wine
• 1 tablespoon vinegar
• 1 teaspoon minced shallot
• 1 cup brown sauce (see recipe above)
• 1 tablespoon chopped gherkins
• 1 tablespoon chopped chives
• 1 tablespoon chopped parsley

Directions:

1. In a saucepan cook the white wine, vinegar and shallot until the mixture is reduced by half
2. Stir in the brown sauce and let it boil. Reduce heat and bring to a boil again.
3. Remove from heat and add the remaining ingredients

Rich, velvety brown sauces and gravies add significantly to the flavor and enjoyment of most meats and poultry. These recipes offer hope for the less-than-gourmet cook who wants to experiment in his own kitchen. Good luck!

Savory Gravy Accents Meat Dishes

Brown Sauces Add Flavor to Meals

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