Ingredients
Scale
- 2 tbsp butter
- 2 tbsp all-purpose flour (for the roux)
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 tbsp tomato paste
- 4 cups beef stock (or vegetable stock for a vegetarian version)
- 1 bay leaf
- 1–2 sprigs of thyme
- Salt and pepper to taste
Instructions
- In a large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously to create a roux. Cook for about 5-7 minutes until the mixture turns a rich brown color, being careful not to burn it.
- Add the chopped onion, carrot, and celery to the roux. Stir occasionally and cook for about 10 minutes, until the vegetables are softened and slightly caramelized.
- Stir in the tomato paste and cook for another 2 minutes to deepen the flavor.
- Gradually add the beef stock while whisking to avoid lumps. Continue to stir until fully combined.
- Add the bay leaf and thyme sprigs. Bring the sauce to a simmer, reduce the heat to low, and cook for about 30-45 minutes, stirring occasionally. The sauce should thicken and reduce slightly.
- Once the sauce has reached the desired consistency, remove from heat and strain the sauce through a fine mesh sieve to remove the vegetables and herbs.
- Taste the sauce and adjust the seasoning with salt and pepper as needed.
- Serve immediately or store in an airtight container for up to a week in the fridge or freeze for up to three months.