Prep 1 hr
Cook 48 hrs
A basic sauce. Can be used for Sauce au vin Rouge, sauce Poivrade (for game), Sauce Piquante, among others. Freeze this in batches for future use. Escoffier: page 7.
- 626 g brown roux, softened
- 12000 ml brown stock
- 150 g salt pork, coarse dice
- 249 g carrots, coarse dice
- 150 g onions, coarse dice
- 2 sprigs thyme
- 2 bay leaves
- 499 g tomato puree
- 200 ml dry white wine
- Heat oven to 325 degrees.
- Pour tomato puree on ungreased jellroll pan and place in preheated oven.
- Cook undisturbed until paste has turned a light brown color. Remove from oven and allow to cool.
- Place 8 liters of stock in a heavy pan, bring to boil.
- Add the roux, whisking constantly while returning to boil.
- Reduce heat, simmer slowly and evenly.
- While simmering stock/roux mixture, place pork in another heavy pan and fry to extract fat.
- Add the vegetables and flavoring (not the wine) and fry until light brown in color.
- Drain the fat from the pan, scrape the ingredients into the simmering stock.
- Deglaze the pan with the wine, reducing it by half.
- Add the reduction to the sauce, stirring gently.
- Simmer for another hour, skimming frequently.
- Pressing lightly, pass the sauce through a conical strainer into a clean pan.
- Add the reamining 2 liters of stock, bring to a boil.
- Reduce heat and simmer a further 2 hours.
- Again, run through the strainer. Stir resulting liquid gently until completely cool.
- Refrigerate overnight.
- The next day, add the remainder of the stock and the tomato puree.
- Bring the sauce to a boil, stirring constantly.
- Reduce heat. simmer gently and evenly for an hour, skimming carefully to remove and remaining solids, foam or other impurities.
- Pour slowly and gently through a strainer lined with fine cotton. Do not press or squeeze. Let it drain undisturbed.
- When there are no drips left, remove the strainer and cloth. Stir the liquid until completely cool.