|Pork dripping/Beef dripping||50 Gram|
|Onion||1 Small, chopped|
|Lean bacon||75 Gram, chopped|
|Celery stick||1 , chopped|
|Stock/Water plus stock cube||1⁄2 Liter (Scant)|
|Tomato puree||1 Teaspoon|
|Parsley sprig/1/4 teaspoon dried parsley and thyme||1|
|Bay leaf||1 Small|
|Medium dry sherry||2 Tablespoon|
Heat the fat in a heavy saucepan and gently fry onion, bacon and celery for 5 minutes.
Add the flour, and cook, stirring, allowing it slowly to turn nut brown.
Add stock, tomato puree, herbs and seasonings, and whisk until boiling.
Cover and simmer gently for 30 to 60 minutes or longer (the longer you cook a brown sauce the finer the flavour), skimming off fat and scum now and then.
Press through a strainer, reheat, add sherry and adjust seasoning.
Final consistency should lightly coat back of a spoon, so if during cooking the sauce reduces too much, add a little more stock.
Serving size: Complete recipe
Calories 804 Calories from Fat 509
% Daily Value*
Total Fat 56 g86.7%
Saturated Fat 23.5 g117.7%
Trans Fat 0 g
Cholesterol 104 mg34.7%
Sodium 2268.4 mg94.5%
Total Carbohydrates 37 g12.5%
Dietary Fiber 3.8 g15.3%
Sugars 7.3 g
Protein 30 g60.6%
Vitamin A 8% Vitamin C 22.3%
Calcium 7.4% Iron 11.9%
*Based on a 2000 Calorie diet