Demi-Glace Sauce

Sample Recipe

2 Tbsp. unsalted butter
1 onion, chopped fine
1 carrot, chopped fine
2 stalks celery, chopped fine
1 lb. all-purpose flour
1 lb. tomato paste
3 tomatoes, quartered
1 clove garlic, crushed
1/2 cup day white wine
3/4 cup veal base dissolved in water
2 bay leaves
salt and fresh ground pepper

Melt butter in sauce. Pour over medium heat. Add onions, carrots, celery, and cook until tender. Stir in flour and tomato paste. Add tomatoes, garlic, white wine, veal stock, bay leaves. Season with salt and pepper. Cover and bring to a boil. Reduce heat and simmer for 30 minutes. Strain in saucepan. Discard solids and cover to keep warm.

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