Main Ingredients:

4 ounces onions, diced

2 ounces carrots, diced

2 ounces celery, diced

2 ounces oil

2 ounces tomato paste

5 pints brown stock

6 ounces blond roux

3 or 4 parsley stems, chopped

1/2 teaspoon thyme leaves

1 bay leaf

1/2 teaspoon cracked black peppercorns

1 clove garlic, crushed

The above ingredients are placed into a 4" square of cheesecloth and tied into a sack.

Cooking Preparation of the Recipe:

Brown the onions in the hot oil; add the rest of the mirepoix 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 lumps are broken up. Return to a simmer and add the sachet.



Simmer for about 1 hour, and skim the surface if necessary. Strain the sauce through cheesecloth

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