|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.