I have a weakness for old-fashioned brown sauces, the kind that transform a simple piece of meat into a true brasserie dish. I discovered Sauce Brazil while searching for a sauce that really packs a punch to accompany a steak and sautéed potatoes: a base of well-reduced brown stock, a touch of tomato, herbs, and that little tangy kick (from the pickles) that brings everything to life.
What I love is its balance. You have the deep, caramelized base, the roundness of the tomato, a touch of vinegar for tension, and the mustard that adds a bit of oomph without being overpowering. And above all, the texture: coating, glossy, not a soup. We're aiming for a sauce that clings to the spoon.
For everyday cooking, it's very doable in under an hour, provided you have a good brown stock (homemade or a quality store-bought one). The secret is the reduction: you let it evaporate slowly, taste it, and adjust the seasoning. Nothing complicated, just a little attention.
To make it your own, you can play with the acidity (more or less pickle/vinegar) and the spiciness (mild or strong mustard). Start with a light hand, then adjust at the end: the sauce reduces, so everything concentrates.
Brazilian Sauce
4
parts30
minutes40
minutes300
kcal1
hour10
minutesA rich, flavorful brown sauce made with reduced brown stock, tomato, and herbs. Perfect with a piece of beef, roast poultry, or sautéed potatoes.
Keep your device's screen on
Ingredients
30g of butter
1 finely chopped onion (approx. 120g)
1 carrot (approx. 80g), cut into very small dice
1 garlic clove, chopped
1 tablespoon of tomato paste (approx. 15g)
10 cl of dry white wine
50 cl of brown stock (beef or veal)
1 bay leaf
1 sprig of thyme
2 gherkins (approx. 30g), finely chopped
1 teaspoon of mustard (approx. 5g)
1 teaspoon of wine vinegar (approx. 5g)
Fine salt
Black pepper
Instructions
- Prepare your base ingredients: finely chop the onion, dice the carrot, and mince the garlic and gherkins. The finer the mixture, the more harmonious the sauce will be.
- In a heavy-bottomed saucepan, melt the butter over medium heat. Add the onion and carrot, season lightly with salt, and cook for 6 to 8 minutes until softened and starting to color, not burnt.
- Add the garlic and tomato paste. Cook for 1 minute while stirring: the paste should lightly "toast", this removes the raw acidity and adds flavor.
- Deglaze with white wine: pour in, scrape the bottom well with a wooden spoon, then let it reduce for 2 to 3 minutes to evaporate the alcohol.
- Add the brown stock, bay leaf, and thyme. Bring to a simmer, then reduce heat and simmer uncovered for 15 to 20 minutes. The sauce should thicken and coat the back of a spoon.
- Strain the sauce through a chinois/fine sieve (optional but more traditional). Return to low heat.
- Add the chopped gherkins, mustard, and vinegar. Mix and simmer for 2 minutes. Taste, then adjust the salt and pepper.
- Serve hot, as a topping over grilled or roasted meat. If the sauce seems too thick, thin it with 1 to 2 tablespoons of hot water or stock.
📊 Nutritional Information
1 serving (approx. 120g)
| Nutrient | Value |
|---|---|
| Calories | 86 kcal |
| Proteins | 2g |
| Carbohydrates | 6g |
| including sugars | 3 g |
| Lipids | 5g |
| including saturated fatty acids | 3 g |
| Fibers | 1g |
| Sodium | 470mg |
| Vitamins | |
| Vitamin A | 35% AJR |
| Vitamin C | 10% AJR |
| Vitamin B9 | 8% AJR |
| Minerals | |
| Potassium | 9% AJR |
| Iron | 6% AJR |
| Phosphorus | 5% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Storage: 3 days in the refrigerator. Reheat over low heat. If the sauce has thickened too much, add a splash of hot water or stock and stir until it reaches a coating consistency.
💡 Chef's Tips
The real key is reduction: let time do the work. For a beautiful shine, maintain a gentle simmer (no vigorous boiling) and stir occasionally.
🔄 Variations
- For a more robust flavor: replace the white wine with 8cl of red wine and increase the reduction time by 2 to 3 minutes.
- For a milder version: reduce the vinegar to 1/2 teaspoon and use a mild mustard.
