BROWN SAUCE
1C mirepoix + ham
60ml clarified butter
45ml flour
900ml brown stock.
METHOD
Cook roux till very dark, v. slowly.
Saute mirepoix add to roux with hot stock & garni, cook 2 hrs, skimming & season.
1C mirepoix + ham
60ml clarified butter
45ml flour
900ml brown stock.
METHOD
Cook roux till very dark, v. slowly.
Saute mirepoix add to roux with hot stock & garni, cook 2 hrs, skimming & season.