Brown sauce à la Hannelore

Ingredients for 4 servings:

• 3 large carrots
• 3 stalk(s) Celery
• 2 large onions
• 2 tbsp clarified butter
• 2 tsp tomato paste
• 2 bay leaves
• 3 allspice berries
• 3 juniper berries
• 2 carnations
• 250 ml red wine
• 500 ml water
• 2 tbsp butter, cold
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

only with vegetables

Cut the carrots and celery into 1 cm pieces, and eighth the onion. Heat the clarified butter in a saucepan and fry the vegetables until they develop a roasted aroma. Add the tomato paste and fry briefly. Deglaze everything with red wine and reduce the wine. Add the spices and bring to a boil briefly. Then add the water, stir well, and simmer uncovered over medium heat for one hour. Strain everything through a coarse sieve into a bowl. Then pour the sauce through a fine sieve into a small saucepan and return to the heat. Bring to a boil and whisk in the cold butter, a little at a time. Season with salt and a little pepper. Thicken the sauce slightly if necessary.