1 Each medium chopped Carrots 1 Each chopped Yellow Onion 1 Cup medium chopped Butter 4 Fluid Ounce All Purpose Flour 32 Fluid Ounce hot Beef Stock 4 Fluid Ounce Tomato Paste 2 Each chopped Garlic 1 Each chopped, de-leafed Celery 1/2 Teaspoon Black Peppercorn 1/2 Each Bay Leaf
1) Prepare mise 2) Saute carrot in butter in heavy sauce pan over moderate heat, stirring occasionally until golden brown. 3) Heat stock up to temperature. 4) Add AP flour and cook resulting roux over moderately low heat until medium brown (6-8 min) while stirring. 5) Add hot stock in a fast stream while vigorously whisking mixture to prevent lumps. 6) Add tomato puree, garlic, celery, bay leaf and peppercorns and bring sauce to boil, stirring frequently. 7) Reduce heat and cook at a bare simmer uncovered, stirring occasionally, until reduced to about 75% of original mixture (~45minutes). 8) Pour sauce through a fine-mesh sieve into a bowl, discarding solids.