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.

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Hollandaise Sauce

Recipe courtesy of Tyler Florence

Alfredo Sauce

Recipe courtesy of Ree Drummond

Tartar Sauce

Recipe courtesy of Ina Garten

Marinara Sauce

Recipe courtesy of Ina Garten

Pizza Sauce

Recipe courtesy of Ree Drummond

Tartar Sauce

Recipe courtesy of Neptune's Net

Teriyaki Sauce

Recipe courtesy of Majerle's Sports Grill

Gorgonzola Sauce

Recipe courtesy of Ina Garten

Marinara Sauce

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories