Ingredients
- 1 L brown stock (veal or beef)
- 125 ml (1/2 cup) butter
- 125 ml (1/2 cup) flour
- 1 onion, 1 carrot, 1 celery stalk (mirepoix), diced
- 30 ml (2 tbsp.) tomato paste
- 1 bouquet garni (thyme, bay leaf, parsley)
- Salt and pepper to taste
Preparation
Melt butter in a large saucepan, add vegetables and sauté until golden. Add flour to create a brown roux, mixing well. Add the brown stock and tomato paste and bring to the boil, whisking constantly. Add the bouquet garni and simmer over low heat for about 2 hours. Strain the sauce before serving and adjust the seasoning.
