Ingredients

• 1 gal brown stock, hot
• 1½ C brown roux
• ¼ C bacon fat
• 2 C onions, chopped
• 1 C carrots, chopped
• 1 C celery, chopped
• Salt
• Freshly ground black pepper
• ½ C tomato puree
• 1 bouquet garni

Instructions

1. In a stock pot, whisk the hot stock into the roux.
2. In a large sauté pan, heat the bacon fat
3. Add the vegetables
4. Season with salt and pepper. Sauté until wilted, about 5 minutes.
5. Stir the tomato puree into the vegetables and cook for about 5 minutes.
6. Add the tomato/vegetable mixture to the stock/roux mixture
7. Add the bouquet garni and continue to simmer, skimming as needed
8. Season with salt and pepper.
9. Simmer the sauce for about 45 minutes
10. Strain the sauce through a China cap or tightly meshed strainer.