Ingredients
- 5 quarts brown stock, hot
- 9 ounces brown roux
- 1 pound bacon, diced, rendered and fat reserved
- 2 cups chopped onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 cup tomato puree
- 1 bouquet garni
- Salt and pepper
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.
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