Classic brown sauce made by browning onion in butter, then thickening with flour and stock.

Steps

1. Melt butter or margarine, add onion.
2. Cook slowly until the fat is well browned but not black.
3. Add flour, salt, pepper and sugar; stir well.
4. Slowly add 1 cup brown stock.
5. Bring to boiling point and boil for 2 minutes.
6. Strain or remove bits of onion.

Notes

• Brown stock may be made by boiling meat or bones with seasonings to extract flavour.
• Brown curry sauce: season highly with curry powder and dry mustard before boiling for 2 minutes.