Jardinière Sauce

Recipe from Oxmoor House

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Ingredients

  • 2 medium onions, chopped
  • 1 clove garlic, minced
  • 1 medium carrot, scraped and cut into 2-inch pieces
  • 1 stalk celery, chopped
  • 1/2 cup pan drippings from beef or veal roast
  • 1/2 cup all-purpose flour
  • 4 1/2 cups beef broth, diluted and divided
  • 1 bay leaf
  • Pinch of dried whole thyme
  • 1/3 cup Madeira or other sweet wine
  • 1/4 cup tomato sauce

Preparation

  1. Sauté onion, garlic, carrot, and celery in pan drippings in a large saucepan over low heat until vegetables are tender. Add flour; cook over medium heat, stirring constantly, 5 minutes or until roux is the color of a copper penny. Gradually add 3 cups broth, stirring until well blended. Stir in bay leaf and thyme. Cook, uncovered, over medium heat 15 minutes.
  2. Add remaining 1 1/2 cups broth; cook an additional 20 minutes, stirring occasionally.
  3. Add wine and tomato sauce; cook 5 minutes. Strain sauce through a sieve; discard vegetables and bay leaf. Serve sauce hot with roast beef or veal.
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