For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner

1           gallon beef stock, hot
1 1/2    cups
brown roux
1/4       cup bacon fat
2          cups chopped onions
1          cup chopped carrots
1          cup chopped celery
salt and pepper
1/2      cup tomato puree
bouquet garni

1.  In a stock pot, whisk the hot stock into the roux. In a large sauté pan, heat the bacon fat. Add the vegetables. Season with salt and
pepper. Sauté until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes.

2.  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.

3.  Simmer the sauce for about 45 minutes. Strain the sauce through a China cap or tightly meshed strainer.
Brown roux:  A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces.
There are three classic roux — white, blond and brown. The color and flavor is determined by the length of time the mixture is cooked. Both
white roux and blonde roux are made with butter. The former is cooked just until it begins to turn beige and the latter until pale golden. Both
are used to thicken cream and white sauces and light soups. The fuller-flavored brown roux can be made with butter, drippings or pork or
beef fat. It's cooked to a deep golden color.  Roux can be made by whisking an equal amount of flour to a pre-heated same amount of fat
(oil, butter, beef fat or pork fat), whisk well on medium heat to desired color.
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