Brown the onions in the hot oil; add the rest of the mirepoix and continue to brown. Add the tomato paste and cook until it begins to brown and caramelize.
- 4 ounces onions, diced
- 2 ounces carrots, diced
- 2 ounces celery, diced
- 2 ounces oil
- 2 ounces tomato paste
- 5 pints brown stock
- 6 ounces blond roux
- Sachet d'epices:
- 3 or 4 parsley stems, chopped
- 1/2 teaspoon thyme leaves
- 1 bay leaf
- 1/2 teaspoon cracked black peppercorns
- 1 clove garlic, crushed
- The above ingredients are placed into a 4" square of cheesecloth and tied into a sack.
Add the stock, and bring to a simmer. Whip the roux into the stock, making sure all lumps are broken up. Return to a simmer and add the sachet.
Simmer for about 1 hour, and skim the surface if necessary. Strain the sauce through cheesecloth.
sauces | creole and cajun recipe page
the gumbo pages | search this site
Chuck Taggart (e-mail chuck)