• Cooking Time:
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  • 2 oz. butter
  • 2 onions, chopped
  • 2 carrots, chopped
  • 1 celery rib, chopped
  • 3 TB flour
  • 1 cup Beef stock
  • 2 cups Veal stock
  • 1 TB sugar
  • 1 TB Tomato paste
  • a couple pinches of salt
  • a few grinds of fresh black pepper
  • 2 cloves garlic, minced
  • Bouquet garni (Thyme, parsley and Bay leaf wrapped in a leek leaf)
  • 2 T. Cognac [or brandy]
  • 2 T. Dry Marsala


  • Sweat the carrots, onions and celery in the butter over low heat for 20 minutes.
  • Add the sugar and increase the flame to brown the vegetables. (I am resisting the use of the word caramelize, cause this is really a Malliard Reaction)
  • Sprinkle the flour over the vegetables and stir constantly for 3 minutes so the flour will brown.
  • Add the stocks, tomato paste, garlic, salt, pepper and the bouquet garni.
  • Stir until a boil in achieved, then reduce flame to low and simmer for 1 hour.
  • Strain through fine mesh into a clean bowl and stir in the Cognac and Marsala, if you will be using the sauce immediately.
  • You can freeze this if you do not need it all.

Categories: Condiment, Sauce  Savory Sauce 
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