Ingredients Jump to Instructions ↓

  1. 1 gallon brown stock, hot

  2. 1 1/2 cups brown roux

  3. 1/4 cup bacon fat

  4. 2 cups chopped onions

  5. 1 cup chopped carrots

  6. 1 cup chopped celery Freshly ground black pepper

  7. 1/2 cup tomato puree

  8. 1 bouquet garni Salt

Instructions Jump to Ingredients ↑

  1. 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


Send feedback