Español: Basic Brown Sauce

Ingredients:

• 1 bay leaf
• 0.5 tsp. dried thyme
• 3-4 fresh parsley stalks
• 7-8 black peppercorns
• 30 g of melted butter
• 0.5 cup onion (diced)
• 1/4 cup carrots (diced)
• 1/4 cup celery (diced)
• 30 g of flour
• 3 cups beef broth
• 2 tbsp. l. tomato puree

Preparation:

1. Place all the ingredients.
   
   Place the bay leaf, thyme, parsley, and peppercorns in a piece of cheesecloth and tie it with kitchen string. Leave a long end so you can tie it to the handle of the pot to make it easier to remove the bag.
2. In a heavy-bottomed saucepan, melt the butter over medium heat until it begins to foam.
3. Add the mirepoix (onion, carrot, and celery) and sauté for a few minutes until the vegetables are lightly browned. Be careful not to let them brown.
4. Using a wooden spoon, gradually stir the flour into the mirepoix until completely incorporated and you have a thick paste (roux).
5. Reduce the heat and cook the roux for about 5 minutes, until it begins to turn a light golden color. Be careful not to burn it!
6. Using a whisk, slowly stir the broth and tomato puree into the roux, whisking vigorously to avoid lumps.
7. Bring to a boil, reduce heat, add the spice bag, and simmer for about 50 minutes, or until the sauce has reduced by about a third. Stir occasionally to prevent burning.
8. Use a ladle to remove any impurities that rise to the surface.
9. Remove the sauce from the heat and remove the cheesecloth bag.
   
   
   For a smoother consistency, strain the sauce through a sieve lined with cheesecloth.
   
   If you are not serving the sauce immediately, cover it and keep it warm until ready to use.
   
   Or serve hot and enjoy!