One of Auguste Escoffier's five "mother" sauces of classic French cooking that is used as a base to create other sauces. Use for the recipe, Veal Scallops with Eggplant and Tomato.This version is based on a recipe from 5 Star Sensations, Carl Quagliata, 1991, The Auxiliary of University Hospitals of Cleveland.
Prep Time35 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs35 minutesmins
Course: Sauces, Salad Dressings, Gravies
Servings: 8cups
Author: Catherine Christiano
Ingredients
2tablespoonsbutter
1/4cupall-purpose flour
10cupsreduced sodium beef stockpreheated
1/2cupchopped mushrooms
1cupdiced celery
1cupdiced onion
1cupdiced carrots
4 1/2cupscrushed tomatoes
Instructions
To save time, use food processor to chop vegetables and mushrooms.
Place 6-quart stock pot over medium-high heat. Melt butter. Add flour and whisk to make a brown roux, about 5 minutes. Add beef stock and remaining ingredients, bring to a boil, then reduce heat to simmer about 3 hours or until sauce is reduced to approximately 8 cups.
Pass mixture through a sieve. Refrigerate or freeze in portions required for recipes.