Categories: Sauces-Gravies-Seasonings

Ingredients

• 2 Tbsp. butter
• 2 medium-size, carrots, diced
• 1 medium-size onion, chopped
• 2 sprigs parsley
• pinch of thyme
• 1 small bay leaf
• 2 Tbsp. flour
• 1 cup dry white wine
• 1 1/2 cups consommé
• 1 Tbsp. tomato paste
• 1/2 tsp. salt
• 1/4 tsp. pepper

Directions

1. In a small heavy saucepan, melt butter. Add carrots, onions, parsley, thyme, and bay leaf. Cook over low flame, stirring constantly, until slightly brown. Stir in wine ande consommé. Add tomato paste, salt and pepper. Bing to boil. Cover and simmer for 30 minutes. Strain.

2. makes 2 cups

3. Can be prepared in advance and keeps well in refrigerator for more than two weeks.

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