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A simple BROWN sauce, also a recipe part for making
the
Demi Glace recipe.
Yield: 2 cups
Cook Time: 1-2 hours
You will need
Beef Broth/Stock which also has
Chicken Broth/Stock in it.
You can freeze this if you want, in small quantities (like
in an ice cube tray). This is a mother sauce, meaning it's
used as a base to make other sauces.

INGREDIENTS:
4 tablespoons butter
2 tablespoons vegetable oil
2 medium onions, minced
2 medium carrots, minced
2 celery, stalk, minced
4 tablespoons flour
2 bay leaves
2 pinches thyme
2 garlic cloves,smashed
1/2 teaspoon peppercorn, cracked
2 medium tomato peeled, and chopped OR
4 tablespoons tomato paste
3 cups beef stock, hot

DIRECTIONS:
NOTE
: If you don't have a pepper mill, you can smash
the peppercorns wrapped up in waxed paper with a
rolling pin.
Melt the butter and add the oil. Add onion, carrot, and
celery and cook until they begin to brown.
Add flour and brown, stirring all the while. Add bay leaf,
thyme, garlic, pepper and tomato. Simmer together for a
minute and add the hot beef stock.
Bring to a boil and reduce heat. Simmer, skimming from
time to time, for an hour or more.
Strain INTO a bowl using a cheesecloth or coffee filters,
keep sauce and discard veggies and cool before
refrigerating for no more than 2 days.
   
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