"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Classic Brown Sauce Recipe

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This recipe for Classic Brown Sauce, by , is from The Pell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

carol caruso
Added: Thursday, October 15, 2009


2 tablespoons (1/4 stick) unsalted butter
1 medium onion, thinly sliced
1 medium carrot, diced
1 celery stalk (including leaves) thinly sliced
1 ounce Prosciutto or other ham, diced
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
2 quarts degreased rich unsalted beef stock,
heated to boiling
10 parsley sprigs (with stems)
6 thyme sprigs or 2 teaspoons dried, crumbled
2 bay leaves
1 tablespoon tomato paste or
2 large tomatoes, coarsely chopped
1 large shallot, minced
1 large garlic clove, minced
Mushroom trimmings (optional)
Chicken beef, veal or ham trimmings and
bones (optional)
2 tablespoons Cognac
Salt and fresh ground pepper

Melt 2 tablespoons butter in heavy 4-quart saucepan over low heat. Add onion, carrot, celery and Prosciutto. Cover and cook 15 minutes, stirring occasionally. Transfer to bowl. Melt 1/2 cup butter in same saucepan over
low heat. Add flour and stir until roux is the color of coffee with cream,
about 10 minutes. Whisk in boiling stock. Increase heat and stir until sauce returns to boil. Add reserved onion mixture to saucepan with the parsley, thyme, bay leaves, tomato paste, shallot, garlic and trimmings and bones.
Reduce heat and simmer, skimming off foam that rises to surface, until
the sauce has thickened and is reduced to 1 quart, about 3 hours, stirring
occasionally toward end of cooking time to prevent sticking. Strain sauce through chinois or sieve lined with 3 layers of dampened cheesecloth, but
do not press down on ingredients or sauce will be cloudy. Remove any
fat from surface of sauce by blotting with strips of paper towel. Just before serving, stir in Cognac and season to taste with salt and pepper




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