- 5 ounces [142 g] butter
- 4 ounces [113 g] onion
- 4 ounces [113 g] flour
- 4 cups [1 L] white stock
- 4 cups [1 L] tomato puree
- 1 tablespoon [15 mL] salt
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- Melt butter into a heavy bottom saucepan.
- Lightly fry finely chopped onions stirring.
- Sprinkle with flour stirring to make a roux; cook stirring over low heat for 10 minutes.
- Into a clean casserole, bring together white stock and tomato puree to a boil.
- Stir in roux stirring constantly until thickened.
- Salt then strain sauce into a stoneware jar.
- Leave to cool completely, onto a wire rack.
- Cover and refrigerate until ready to use.
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