A brown sauce which is flavored with onion, carrot, parsley, clove and Worcestershire sauce. Like white sauce, it begins with roux, but the roux is cooked until brown after adding beef stock, vegetables and seasonings. It is stirred for about 15 mins, and then strained.
A savory sauce of tawny hue infused with red wine and an array of fragrant herbs, enlivened with a splash of tart lemon juice, traditionally accompanied by succulent cuts of beef.