Basic Brown Sauce - cooking recipe

Ingredients

4 tablespoons clarified butter
1 cup red onion, chopped
1/2 cup celery, diced
1/2 cup carrot, diced
1/2 teaspoon chervil (substitute tarragon)
4 tablespoons unbleached all-purpose flour
4 cups cold beef stock
1/2 teaspoon fresh ground black pepper (to taste)
1/4 teaspoon sea salt
1 large bay leaf

Preparation

In a medium saucepan over medium heat, add butter. When hot, add the mirepoix, stir, and cook for 6-7 minutes or until soft, stirring often. Add chervil, stir well before adding flour; stir to coat and cook for 2 minutes to remove the raw taste of it. Add cold broth, stirring constantly and scraping the bottom of the pot. Add pepper, salt and bay leaf. Bring to a boil and then reduce heat to medium; simmer for 30 minutes.
Pour sauce through a sieve before using, squeezing the ingredients and then discard them. Use it or pour it back to the pot if making another recipe with it. Makes 2 1/2 cups.