Brown Sauce is also called Sauce Espagnole and is one of the five mother sauces. Originally, Brown Sauce called for Bayonne Ham, veal, and partitridge. The currently accepted version comes from veal stock. There are several sauces that derive from Brown Sauce or demi-glace such as Polvrade, Medere, Chasseur, Bordelaise, Charcutier, and Robert.
You will need:
- Brown the onions from the mirepoix in the hot oil; add the remainder of the mirepoix and continue to brown
- Add the tomato paste; saute until lightly caramalized
- Add the brown stock; bring to a simmer
- Whip the roux into the stock.
- Simmer for appoximately 1 hour; skim surface as necessary
- Strain through a cheesecloth.
Source: The New Professional Chef (5th Edition)