COOKING FOR A CROWD - BROWN SAUCE
2 quarts Beef Stock
4 ounces onion, thinly sliced
2 teaspoons salt
1/4 teaspoon black pepper
8 ounces shortening
5 ounces all-purpose flour
Add onions and seasonings to meat stock. If soup base has been used to make stock, taste before adding salt. Simmer about 10 minutes. Strain.
Heat shortening and blend with flour. Cook about 10 minutes until it becomes uniformly brown in color. Add hot stock while stirring with wire ship. Cook until thickened.
Yield: 2 quarts
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140Â°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41Â°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165Â°F. Reheat product only once; discard if not used.
Jelly Sauce. Add 2 cups currant jelly, beaten until soft, 2 Tbsp tarragon vinegar, and 4 oz sautÃ©ed minced onions. Serve with lamb or game.
Mushroom Sauce. Add 1 lb sliced mushrooms and 2 oz minced onions, sautÃ©ed. Serve with steak.
Olive Sauce. Add 6 oz chopped stuffed olives. Serve with meat or duck.
Piquant Sauce. Add 2 oz minced onions, 2 oz capers, 1/2 cup vinegar, 4 oz sugar, 1/4 tsp salt, 1/4 tsp paprika, and 1/2 cup chili sauce or chopped sweet pickle. Serve with meats.
Savory Mustard Sauce. Add 1/2 cup prepared mustard and 1/2 cup horseradish. Serve with meats.