Tuesday, July 5, 2011

Sauce Brune.....Brown Sauce

Sauce Brune: Brown Sauce.


- 1½ liters of fond (basic beef stock).
- ¼ liter of Madeira or Port wine.
- 1 Badiane / star shaped Anise (smells like Ouzo)

Star Anise or Badiane
Courtesy of the Blog "La Tartine Gourmande" On Google
Method:

- Combine basic beef stock, Madeira or Port wine and reduce for 20 minutes over low heat with badiane or any other herb you prefer thrown in it.
- Reduce till thick.
- If it does not thicken then add just 1 tsp. of corn starch dissolved in some water and stir till the sauce thickens.
Tip: Goes well in beef stews.
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2