Ingredients

2 tbsp Butter

2 medium Carrots, diced

1 medium Onion, diced

2 sprigs Parsley

1 pinch Thyme

1 small Bay leaf

2 tbsp Flour

1 cup Dry white wine

1 1/2 cups Stock

1 tbsp Tomato paste

1/2 tsp Salt

1/4 tsp Pepper

Method

In small, heavy saucepan, melt butter.

Add carrots, onions, parsley, thyme, and bay leaf.

Cook over low heat, stirring constantly, until vegetables are golden brown.

Stir in flour and cook until slightly brown.

Stir in wine and stock.

Add tomato paste, salt, and pepper.

Bring to boil.

Cover, simmer for 30 minutes and then strain.

This sauce may be prepared in advance. It keeps well refrigerated for up to two weeks.

Cooks Comments and Tips

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