Heat the ½ cup butter small sauce pan until hot.

whiskin the

Flour to a paste consistency ,and cook over medium heat ,stirring

Constantly for to 5 to 6 minutesuntil mixture (roux)bubbles ,turn

Light brown in color and has a nutty aroma.this is called a dark roux

Set a side.

Place the remaining 2 tables spoon butter in a heavy

4-quart stock pot over medium heat.add the onion carrots and celery

Saute the vegetables ,stirring often for about 5to 6 minutes or until

Well browned .add the minced garlic and saute another 1 to 2 minutes.

Add the cooked roux to the vegetables ,stirring to

Combine.gradually,pour in the brown stock and then the tomato puree

Tie the pre made sachet to one handle of the stock pot,letting it

Dangle in the liquid.

Bring to a boil ,skimming off any impurities from the

Surfaces ,as a needed reduce heat and simmer ,uncovered ,for

About 2 hours ,skimming the surfaces occasionally ,until the sauce

Is reduced to about 1 quart.

Untie sachet .then four sauces and the sachet into a

Fine straineror china cup lined with cheese cloth.use are ladle or

Spoon,to gently press any remaining vegetables through the strainer

Discard the sachet.

Season to taste with salt and pepper ,if desired

Set over a double boiler filled with warm water until ready

To serve.or cool completely,then cover and store in the refrigerator

In an airtight container for up to 1 week.the sauce may also be

Frozen for up to 3 months.

Makes about 1 quart

Bordelaise sauce*place 1 cup red wine,2 minced shallots ,black

Peppercorns,a pinch of thyme ,and bay leaf in a sauce pan .

Bring to a boiled and then reduce to medium heat.cook about to

30 minutes.add 1 quart demi glaze and simmer for 15 to 20 minute.

Madeira sauces*place 1 quart demi-glaze in a heavy sauce pan

Over medium heat .cook for 30 to 45 minutesuntil reduced to

1/2cup.add ¼ cup madeira wine stirring to combine serve.

Mushroom sauce *melt 1 tablespoon butter in a heavy saute pan

Over moderate heat.add 1 minced shallot and saute for to 2to 3

Minutes until translucent add 1/2 pound sliced mushroom and

Continue sautee until browned .add 1 quart demi glaze and

Simmer for about 10 minutes .add 1 tablespoon dry cherry

And teaspoon lemon juices.serve immediately.