Cooking Directions
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.
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