4 ounces onions, diced

2 ounces carrots, diced

2 ounces celery, diced

2 ounces olive oil

2 ounces tomato paste

96 ounces brown stock

6 ounces blond roux (flour, butter mix)

Bouquet Garni

  - 3 Parsley Sprigs, Chopped

   - 1/2 teaspoon thyme leaves

   - 1/2 teaspoon black peppercorns, cracked

   - 1 bay leaf

   - 1 clove garlic, crushed

 

Brown the onions in hot oil.

Add the rest of the mire poix and continue to brown

Add the tomato paste and cook until it begins to brown and caramelize.

Add the stock and bring to a simmer.

Whip the roux into the stock, making sure all of the lumps are broken up. Return to a simmer and add the Bouquet Garni.

 

Simmer for about 1 our and skin the surface as necessary.  Strain the sauce through fine chinois.