Recipe courtesy of Emeril Lagasse
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
1 gallon

Ingredients

  • 5 quarts brown stock, hot
  • 9 ounces brown roux
  • 1 pound bacon, diced, rendered and fat reserved
  • 2 cups chopped onions 
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1/2 cup tomato puree
  • 1 bouquet garni
  • Salt and pepper

Directions

In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the reserved bacon fat. When the fat is hot, saute the vegetables until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 20 minutes. Strain the sauce through a China cap.

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