Servings: 4
Calories: 100kcal
Ingredients
Fat Mirepoix
Remainder
- 1 l brown stock (beef or veal stock)
- 2 el tomato paste (or 1 small can)
- Salt (to taste)
- Pepper (to taste)
Bouquet Garni
- 1 bay leaf
- 2 Twigs thyme
- parsley stalks
Instructions
- Melt the butter. Add the fat mirepoix. Fry the vegetables until soft.
- Add the flour. Stir well.
- Mix the tomato paste into the roux and vegetables.
- Slowly add the brown stock, stirring continuously.
- Place the bouquet garni in the sauce.
- Let the sauce simmer for 1 hour over low heat, stirring occasionally.
- Remove the bouquet garni and strain the sauce.
Voedingswaarden
Calories: 100kcal
