Servings: 1- 1 1/2 cups
Ingredients:
4 cups gelled beef stock
1 tablespoon grapeseed oil
1 cup chopped onion
1 cup peeled & chopped carrot
1 cup chopped celery
3 ounces tomato paste
1/2 cup Cabernet Sauvignon
Bouquet garni comprised of 8-10 parsley stalks, 3 thyme stalks, and 1 bay leaf
1 tablespoon duck or bacon fat
1 1/2 tablespoon flour
Directions:
Preheat oven to 375° F.
Heat a skillet over medium heat.
Add grapeseed oil.
Add chopped onion.
Saute the onion until translucent.
Place onions, carrots, and celery in an ovenproof casserole dish.
Brush vegetables with tomato paste.
Place casserole dish of vegetables in the oven and bake for 40 minutes. Add stock and baked vegetables in a 2-quart sauce pan.
Add bouquet garni and Cabernet Sauvignon.
Simmer contents until reduced to 2 cups.
Strain. Discard solids.
Chill stock. When cold, skim off fat.
Heat duck or bacon fat.
Sift flour over fat and immediately begin whisking constantly over medium heat until the mixture is the color of milk chocolate. Remove from heat.
Heat 1 cup of chilled and defatted stock. When hot, whisk stock into the hot roux until smooth.
Add salt and pepper to taste.
Add second cup of chilled and defatted stock and whisk until smooth.