Method
- Melt 2 ounces of the butter over medium heat. Add the flour and cook, stirring steadily, until the roux is deep brown and smells toasted, 8–12 minutes. Do not scorch it. Transfer the roux to a bowl.
- Melt the remaining butter in the pan. Add the mirepoix and cook until well browned, 8–10 minutes. Add the tomato paste and cook until it darkens to brick red.
- Return the roux to the pan. Gradually whisk in the warm stock. Add the bay leaf, thyme, and peppercorns.
- Simmer very gently for 60–75 minutes, skimming fat and impurities and stirring occasionally.
- Strain without pressing hard on the solids. Reduce further if a stronger sauce is desired, then cool rapidly or use at once.
Uses
Combine with an equal quantity of brown stock and reduce for a practical demi-glace, or use as the foundation for robust pan sauces and braises.
Component recipes
These are direct ingredients or options used by the recipe above.
- For the mirepoix called for in the sauce, use Classic Mirepoix.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- Compare its brown roux and stock reduction with the lighter stock sauce in Velouté Mother Sauce.
- Classic Cottage Pie applies similar brown-sauce structure in a complete main dish.