Recipe courtesy of Emeril Lagasse
Episode: Mother Sauces
Save Recipe Print
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
1 gallon

Ingredients

Directions

In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the reserved bacon fat. When the fat is hot, saute the vegetables 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 20 minutes. Strain the sauce through a China cap.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Italian Meatball Sliders with Red Sauce

Recipe courtesy of Guy Fieri

Pizza Sauce

Recipe courtesy of Ree Drummond

Crispy Fried Pickles with Buttermilk Dipping Sauce

Recipe courtesy of Guy Fieri

Stuffed Shells with Arrabbiata Sauce

Recipe courtesy of Giada De Laurentiis

Crab Ravioli in Creamy Tomato Sauce

Recipe courtesy of Sandra Lee

Grilled Veal Chops with Raw Sauce

Recipe courtesy of Rachael Ray

Thai Chicken Wrap with Spicy Peanut Sauce

Recipe courtesy of Rachael Ray

Soft Asian Summer Rolls with Sweet and Savory Dipping Sauce

Recipe courtesy of Ellie Krieger

Chicken Skewers with Espagnole Sauce

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.