INGREDIENTS:
1 gallon brown stock, hot
1 1/2 cups brown roux
1/4 cup bacon fat
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
Salt
Freshly ground black pepper
1/2 cup tomato puree
1 bouquet garni
In a stock pot, whisk the hot stock into the roux. In a large
saute pan, heat the bacon fat. Add the vegetables. Season with
salt and pepper. Saute until wilted, about 5 minutes. Stir the
tomato puree into the vegetables and cook for about 5 minutes.
Add the tomato/vegetable mixture to the stock/roux mixture. Add
the bouquet garni and continue to simmer, skimming as needed.
Season with salt and pepper. Simmer the sauce for about 45 minutes.
Strain the sauce through a China cap.
Yield: 1 gallon
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