The brown sauce base is the German version of a “Demi-Glace”.
It is a concentrated sauce base that requires time on the stove but very little work. It is made by browning bones and vegetables before combining with water and simmering for several hours.
Brown Gravy Base
You can use a variety of bones. Beef, pork, and veal are a good choice for this dark gravy base.
Did you know that veal bones have more collagen than beef bones?
Simmering the bones transforms the collagen into gelatin, which makes for a thicker, richer stock.
How to make Brown Gravy Base Video Tutorial
Homemade Gravy Base Recipe
Brown Gravy Base
- 2 pounds meat bones pork and/or beef
- 1 large carrot
- 1 large leek
- 3 stalks celery
- ¼ celery root head
- 1 large onion
- 1 tbsp. vegetable oil
- 1 tbsp. garlic paste
- 2 tbsp. tomato paste
- ¼ cup red wine alternatively ¼ cup water
- 3 bay leaves
- 3 whole juniper berries
- 7 whole all spice
- 2 cloves
- 8 cups water
- 1 tbsp. salt
- Heat oil in a large pot and roast meat bones on high heat until nicely browned.
- In the meantime, quarter the onion and wash and cut all other vegetables into ½-inch size cubes.
- Add the vegetables to the meat.
- Roast for a few minutes and then add the garlic and tomato paste.
- Deglaze with red wine and simmer until almost all liquid is gone.
- Add water, salt and spices and bring to a boil.
- Let simmer for about 4-5 hours. If necessary, add some more water.
- Discard bones and strain the sauce through a colander into a bowl.
- Freeze the sauce into ice cube trays or small plastic containers.
The sauce base is an important base for countless sauces, but also gives soups and stews a complex, rich flavor.