Recipe by DonnaR
This recipe is by one of the highest rated restaurants in New York City. It is used neat and also as a component of many of their other recipes. It's an extra-ordinary recipe that uses ordinary ingredients. It's very easy, but it does take time. You may think it's a bit of work, but I think it's worth it and have used it in dozens of ways (it's great on or in most anything). A wonderful basic that you may use as you need it. Keeps in the fridge several days and it freezes well, so you'll always be able to keep some on hand.
Top Review by NorthwestGal
Yum! This was really easy to make and turned out wonderful for me. I did make a change though. I used red wine (instead of white wine), because the veal recipe for which I was preparing this sauce suggested using madeira or red wine for a more hearty flavor. Otherwise, I followed the recipe exactly as written. It's very tasty and would be a really good base for so many wonderful dishes. I put a little extra in the freezer which I think will be excellent as a base for a savory beef stew.
- 2 tablespoons pork fatback (or bacon)
- 1⁄2 cup carrot, sliced
- 1⁄4 cup onion, chopped
- 1 teaspoon thyme
- 1 bay leaf
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 1⁄2 cups flour
- 1⁄3 cup butter
- 1 1⁄2 quarts beef stock (or equivalent)
- 1 lb fresh tomato, peeled and chopped (or equivalent)
- 1 cup white wine
Directions See How It's Made
- Brown carrots and onions slowly with the fatback and add the seasonings.
- Mix flour and butter to form a rouix and add, mixing well.
- Add a quart of stock and simmer very slowly for three hours.
- Let stand overnight.
- Add remaining stock, tomatoes and wine and simmer slowly for 2 hours, skimming fat and scum.
- Strain again.