SHOPPING LIST: Cooking Skills: Sauces 2, Chapter 1 (Brown Sauces and Jus)

Onions, red onions, carrots, celery, garlic, chicken wings, plain flour, butter, low-salt beef and chicken stock, tomato purée, Worcestershire sauce, soy sauce, balsamic vinegar, brown sugar, thyme, bay leaves, black peppercorns, sunflower or rapeseed oil, a heavy saucepan, a roasting tin and a fine sieve.

A quick brown sauce (4 portions)
[ ] 1 tbsp sunflower or rapeseed oil
[ ] 1 onion, finely chopped
[ ] 2 tbsp plain flour
[ ] 1 tbsp tomato purée
[ ] 400 ml hot low-salt beef stock
[ ] 1 tbsp Worcestershire sauce
[ ] 1 tsp soy sauce
[ ] 1 tsp brown sugar

A roast chicken jus (4 portions)
[ ] 500 g chicken wings, chopped in half
[ ] 1 tbsp sunflower or rapeseed oil
[ ] 1 onion, roughly chopped
[ ] 1 carrot, roughly chopped
[ ] 1 tbsp tomato purée
[ ] 500 ml hot low-salt chicken stock
[ ] 2 sprigs of thyme
[ ] 1 tsp lemon juice

A red onion and balsamic sauce (4 portions)
[ ] 2 tbsp olive oil
[ ] 3 red onions, thinly sliced
[ ] 1 tbsp brown sugar
[ ] 3 tbsp balsamic vinegar
[ ] 200 ml hot low-salt beef or vegetable stock
[ ] 1 tsp plain flour
[ ] 1 sprig of thyme

A rich brown sauce (espagnole-style) (8 portions)
[ ] 30 g butter
[ ] 1 onion, finely chopped
[ ] 1 carrot, finely chopped
[ ] 1 celery stick, finely chopped
[ ] 30 g plain flour
[ ] 2 tbsp tomato purée
[ ] 1 litre hot low-salt beef stock
[ ] 1 bay leaf
[ ] 4 black peppercorns
[ ] 1 sprig of thyme

For the experiments
[ ] Extra stock (about 300 ml)
[ ] Extra onions
[ ] Plain flour