|Butter/Pork fat / cooking oil||5 Tablespoon|
|Plain flour||60 Gram|
|Beef stock||2 Liter|
|Tomato paste||2 Tablespoon|
In the work bowl chop the vegetables and the herbs.
In a large saucepan melt the butter (or pork fat or cooking oil).
Add the chopped vegetable herb mixture and saute slowly for 10 minutes.
Add the flour and stir constantly over moderate heat for further 10 minutes or until the flour turns nut-brown.
Add the hot stock and tomato paste.
Simmer slowly for 2-3 hours, skimming the fat and scum which rises to the surface.
At this stage there are two ways of dealing with the sauce, you may either just strain it or you may return it to the work bowl, 2 cups at a time, process for 10 seconds and then strain it.
The result will be a thicker, puree-like sauce which may require thinning down with additional stock.
In both cases, correct the seasoning.
If the sauce is not used immediately, cover it with plastic film and refrigerate or deep freeze.