Ingredients for 1 Lt
| Qty | Unit | Description |
|---|---|---|
| 1 | KG | Diced carrots |
| 1 | KG | Diced onions |
| 1 | KG | Diced celery |
| 1 | KG | Diced leeks |
| 0.06 | KG | Diced garlic |
| 0.3 | KG | Diced tomatoes |
| 0.3 | KG | Diced mushrooms |
| 0.02 | KG | white peppercorns |
| 0.2 | KG | tomato paste |
| 0.1 | KG | parsley stalks |
| 0.1 | KG | thyme |
| 0.05 | KG | tarragon |
| 0.05 | KG | rosemary |
| 4 | KG | bones |
| 1.5 | KG | red wine |
| 0.1 | KG | chilled butter |
Method:
- Blanch the bones in cold water and strain
- Roast the bones and mire poix separately in a moderately hot oven
- In a stock pot, combine bones and tomato paste and cook.add red wine and then add chopped tomatoes and cold water and bring to boil.
- Add mire poix in the last one hour of cooking along with the herbs
- Strain the stock and cool as soon as possible
- Now reduce the stock till it is reduced to a thick glaze
- Take it off the flame and blend in chilled butter until the emulsion is formed and the sauce is thick