Brown Sauce

How to make it

1. 1

   Butter and flour are slowly browned over low heat, must be stirred often, thinned little by little with the stock, which must be completely free of fat; get the sauce smooth — free of lumps — while it is still thick.

2. 2

   If the sauce separates, stir in a little cold water; it will then thicken again at once. The longer the sauce cooks, the better.

3. 3

   If there are lumps in the sauce, you must strain it before serving, until you learn to cook without lumps.

4. 4

   For a brown roux it is best to slowly brown butter and flour together in the pot over low heat, well to the side of the stove, stirring now and then. It may well take 1 hour or more. Thin it when it is nicely browned and over low heat. Let all the sauce come to a boil between each addition of liquid.