A classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux.
1 small carrot, coarsely chopped1 medium onion, coarsely chopped1/2 stick (1/4 cup) unsalted butter1/4 cup all-purpose flour4 cups hot beef stock or reconstituted beef-veal demi-glace concentrate1/4 cup canned tomato purée2 large garlic cloves, coarsely chopped1 celery rib, coarsely chopped1/2 teaspoon whole black peppercorns1 Turkish or 1/2 California bay leafhttps://www.youtube.com/watch?v=IfGL0bAVRm0
Sauces that can be made with it: Bordelaise, Robert, Chasseur, etc.