Recipe courtesy of Emeril Lagasse
Episode: Mother Sauces
Print
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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Marinara Sauce

Recipe courtesy of Giada De Laurentiis

Ham Hock and Lentil Soup

On TV

Sugar Showdown

7:30am | 6:30c

Sugar Showdown

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Donut Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Bakers Vs. Fakers

8pm | 7c

Extreme Cake Makers

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Extreme Cake Makers

2:30am | 1:30c

So Much Pretty Food Here