Delicious Basic Brown Sauce for Pan-fried Foods
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 tablespoon powdered sugar
- 1 teaspoon, heaped tomato paste, or a little more
- 4 cl cognac
- 300 ml red wine
- 250 ml poultry broth, or vegetable broth
- 5 juniper berries, crushed
- 2 bay leaves
- 5 black peppercorns, crushed
- 5 grains allspice, crushed
- 1 teaspoon mustard, medium hot
- 1 clove garlic
- some cornstarch
- some butter
- salt and pepper
- 1 piece (s) lemon peel and orange peel (for duck breast)
Print Recipe
Pin Recipe Instructions
- I love this delicious sauce because of its great dark color and smart taste, and it can be prepared in no time without using meat or sauce bones. Possibly also suitable for vegetarians?
- Caramelize the powdered sugar in the pan, add the tomato paste, deglaze with the cognac, add the red wine, reduce to a syrupy level, then add the chicken stock.
- Let simmer for about 5 minutes. Add the juniper berries, bay leaves, pepper, allspice and the mustard and let it steep a little. Finally halve the garlic clove and add. (Now the lemon and orange peel would also come in.)
- Sieve the sauce and thicken a little with the cornstarch dissolved in a little water. Pour the sauce into a tall vessel and puree with a piece of butter. Season to taste with salt and pepper.
- Variations:
- Orange sauce: orange zest, orange jam
- Pepper sauce: green fresh peppercorns
- For game dishes: cranberries
- You can let your imagination run free here!
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