- 2 tsp Olive oil
- 4 oz Carrots, roughly chopped
- 4 oz Celery, roughly chopped
- 4 oz Leeks, diced
- 7 oz Onions, roughly chopped
- 2 ½ oz Tomato paste
- 1 tsp Shallots, minced
- 1 tsp Garlic, minced
- 10 fluid oz Red wine dry
- 1 Bay leaf
- 1 Thyme sprig
- 2 qts Water or vegetable stock
- 1 ¾ oz Arrowroot
1. Heat the olive oil over medium heat. Add the carrots and celery and cook until the carrots take on a little color. Add the leeks and onions. Continue to sauté gently until the onions are a deep golden brown, about 8 minutes.
2. Add the tomato paste, shallots, and garlic. Sauté until the tomato paste takes on a rusty color and has a sweet aroma.
3. Add the red wine in thirds allow it reduce completely between each addition.
4. Add the bay leaf, thyme and cold water. Bring this to a simmer and allow it to reduce by nearly half, skimming the surface throughout cooking time.
5. Dilute the arrowroot in a little cold water and add enough of it to thicken the sauce so that it will coat the back of a spoon.
6. Strain the sauce. It may be used, or properly cooled and stored.
Yields 1 Quart
