Print
Email
Add a photoServings: 1
Ingredients
- 5 quart Basic Brown Stock warm, see * Note
- 9 ounce Brown roux
- 1 lb Bacon diced, rendered, and fat reserved
- 2 c. Minced onions
- 1 c. Minced carrots
- 1 c. Minced celery
- 1/2 c. Tomato puree
- 1 x Bouquet garni Salt to taste Freshly-grnd black pepper to taste
Directions
- In a stock pot, whisk the warm stock into the roux. In a large saute/fry pan, heat the reserved bacon fat. When the fat is warm, saute/fry the vegetables till wilted, about 5 min. Stir the tomato puree into the vegetables and cook for about 5 min. Add in the tomato/vegetable mix to the stock/roux mix. Add in the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 20 min. Strain the sauce through a China cap.
- This recipe yields about 1 gallon of sauce.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
