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

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Marinara Sauce

Recipe courtesy of Ina Garten

Homemade BBQ Sauce

Recipe courtesy of Ree Drummond

Rib Eye Steak with Onion Blue Cheese Sauce

Recipe courtesy of Ree Drummond

Fresh Tomato, Basil, and Garlic Sauce over Angel Hair Pasta

Recipe courtesy of Wolfgang Puck

Falafel in Pita with Yogurt Sauce

Recipe courtesy of Guy Fieri

Chicken Skewers with Espagnole Sauce

Recipe courtesy of Robert Irvine

Sauce

Browse Reviews By Keyword

          Get Cooking

          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.