This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Brown Sauce
- add review
- #27297
If brown sauce had a slogan, it would be "tastes better than it sounds". This beefy, buttery sauce works like gravy alongside meatloaf or mashed potatoes, or even as an au jus for sandwiches.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 teaspoon beef bouillon granules
1 1/2 cup hot water
directions
Melt the butter in a saucepan over medium heat. When melted, whisk in the flour. Cook, stirring frequently over low heat for 15 minutes or until the flour mixture is browned (not burnt).
In a bowl or measuring cup, mix together the bouillon granules and hot water. Mix until the granules have dissolved.
While stirring the flour mixture, slowly mix in the bouillon. Increase the heat under the saucepan to medium-high and bring the sauce to a boil for 3 minutes. Reduce the heat to a low simmer and let cook for 30 minutes or until the sauce has reduced to about 1 cup of liquid. Stir the sauce frequently to make sure it doesn't burn.
Season the brown sauce with salt and/or pepper as needed before using.
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments