Sauce: Bretonne (brown)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Created by Kitchen2MyTable
Inspired by “Sauce Bretonne pour haricots” from www.bloc-notes-culinaire.com
Serving Size: 8
Ingredients
- 1 large onion, finely chopped - 0.705 oz (20 g) butter - 3.381 fl oz (100 mL) white wine - 5.072 fl oz (150 mL) prepared thickened brown stock (fond brun lié) - 5.072 fl oz (150 mL) prepared tomato sauce, or tomato fondue - 1 garlic clove, chopped - Chopped parsley, as needed
Instructions
1. Gently cook the onion in the butter until softened and pale gold. 2. Add the white wine, loosen any juices from the pan and reduce the wine by half. 3. Stir in the thickened brown stock, tomato sauce or tomato fondue, and garlic. 4. Finish with chopped parsley when serving. This modern brown Bretonne uses prepared thickened brown stock. Choose lamb, veal, poultry or game stock to match the dish. Metric amounts are unchanged; US equivalents are rounded. Yield: 8 servings Source: Adapted from Bloc-Notes Culinaire, Sauce Bretonne pour haricots, modern recipe section. https://www.bloc-notes-culinaire.com/2018/01/sauce-bretonne-pour-haricots.html
Estimated Nutritional Information*
Per serving | Servings: 8
Calories: 41 kcal
Carbohydrates: 3.2 g
Protein: 0.5 g
Fat: 2.1 g
Saturated fat: 1.3 g
Trans fat: 0.1 g
Cholesterol: 5 mg
Fiber: 0.6 g
Sugar: 1.6 g
Sodium: 110 mg
Potassium: 96 mg
Calcium: 9 mg
Iron: 0.27 mg
Vitamin A: 21 µg RAE
Vitamin C: 2.9 mg
Generated: 2026-11-10T01:46:05+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Trans fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.