Ingredients
4C hot beef stock
Mirepoix
1T butter
1 coarsely chopped small carrot
1 coarsely chopped yellow onion
1 coarsely chopped celery rib
Roux
4T unsalted European butter
4T all-purpose flour
Other Ingredients
4T tomato purée
2 halved large garlic
1/2t whole black peppercorns
Pinch kosher salt
1 bay leaf
Dish total
8 Servings 2oz each
Per serving 61c, 6k, 2p, 1f
Nutrition from SpruceEats
Directions
First place a pot on the stove, add the broth uncovered and bring to a slow simmer as we want it warm to hot. Meanwhile, prep your station, wash hands and veggies. Chop and measure everything so you are ready to cook.
a fundamental element of classical French cuisine
2) Mirepoix: Add 1T butter to a skillet and gently saute the carrot, onion, and celery until softened. Add the garlic and stir until the aroma is noticeable. Add the tomato purée and let it cook on low heat stirring occasionally.
3) Make a Roux: Add 3T butter to a large skillet or pot letting it get frothy, then slowly add flour, a little at a time, stirring with a wooden spoon constantly. In ~6-8 minutes all of the flour will be incorporated and the mixture will turn tan, which is a signal to turn the heat down but leave the pan where it is. You want it to be a light brown. Careful to not scorch or burn the roux.
4) Slowly add the stock to the Roux, 1C at a time. Whisk constantly and with each addition, work to incorporate the liquid so it is without lumps.
5) Scrape the tomato-veggies into the roux-stock mix. Turn the heat up and bring to a boil. Season with peppercorns and a bay leaf. Once boiling, turn the heat back down to simmer and cook ~1hour until it reduces volume. Continue to stir moderately as you do not want it to burn or scorch. Skim off any impurities that float. Then taste and season as required.
6) Finally, strain the sauce through a mesh to remove all the veggies and seasonings. You can now use the sauce for your meal, or freeze it for a future use.
Comment
Roux Ratio: 1 part fat : 1 part flour
Mirepoix Ratio: 2 onions : 1 carrots : 1 celery (by weight)
