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Recipe by: gordon-ramsay
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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.
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
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

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