by mtlabor
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mtlabor's Notes:
1 ounce clarified butter Ask a question about this ingredient
1 ounce flour Ask a question about this ingredient
2 ounces onion, minced Ask a question about this ingredient
1 ounce carrot, minced Ask a question about this ingredient
1 ounce celery, minced Ask a question about this ingredient
1 teaspoon tomato puree (ketchup is totally fine here) Ask a question about this ingredient
2 cups beef/veal stock Ask a question about this ingredient
salt and pepper, to taste Ask a question about this ingredient
Heat a medium saucepan under moderate heat and add your butter.
Ask a question about this stepLet the butter warm up in the pan for just a minute, then add your flour.
Ask a question about this stepStir the flour until it's incorporated with the butter. You'll want to heat your roux until it's almost the color of peanut butter.
Ask a question about this stepThen you'll want to add your onions, carrots, and celery.
Ask a question about this stepGive it a good stir to incorporate the vegetables in with the roux.
Ask a question about this stepCook the mixture until your vegetables start to caramelize, about 3-5 minutes. Then add your tomato puree, aka ketchup.
Ask a question about this stepGive it a good stir to incorporate the ketchup into the vegetable/roux mixture.
Ask a question about this stepThen slowly add in your cold beef stock, while stirring. You want to do it slowly so that you don't get any lumps.
Ask a question about this stepOnce you have all your stock in the saucepan, bring mixture to a boil for about 3-5 minutes. This is to ensure that you cook out your starch in your flour.
Ask a question about this stepLet simmer for about 10-15 minutes, until mixture is thickened enough to coat the back of a wooden spoon.
Ask a question about this stepThen you'll want to strain your mixture.
Ask a question about this stepAnd season it to taste with salt and pepper.
Ask a question about this step
Kitchen Arts & Letters is a culinary bookstore on Manhattan's Upper East Side.
What sorts of food do you serve this with? I'm sorry, I've never heard of it before and am curious as to its uses.