Classic Brown 'mother sauce' recipe
In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the bacon fat. Add the vegetables. Season with salt and pepper.
Saute 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 45 minutes. Strain the sauce through a China cap.
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