Directions:
- Cook carrot and onion in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Add flour and cook roux over moderately low heat, stirring constantly, until medium brown, 6 to 10 minutes. Add hot stock in a fast stream, whisking constantly to prevent lumps, then add tomato purée, garlic, celery, peppercorns, and bay leaf and bring to a boil, stirring. Reduce heat and cook at a bare simmer, uncovered, stirring occasionally, until reduced to about 3 cups, about 45 minutes.
- Pour sauce through a fine-mesh sieve into a bowl, discarding solids.
- *Available at some specialty foods shops and (stock requires a dilution ratio of 1:16; 1/4 cup concentrate to 4 cups water).
- Cooks' note: Sauce can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 585.59 Kcal (2452 kJ) | ||
| Calories from fat | 421.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.82g | 72% | |
|---|---|---|---|
| Cholesterol | 122.54mg | 41% | |
| Sodium | 1022.75mg | 43% | |
| Potassium | 1306.01mg | 28% | |
| Total Carbs | 28.84g | 10% | |
| Sugars | 10.42g | 42% | |
| Dietary Fiber | 3.63g | 15% | |
| Protein | 13.64g | 27% | |
| Vitamin C | 10.5mg | 18% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 0.2mg | 1% | |
| Calcium | 100.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 83.88 Kcal (351 kJ) | ||
| Calories from fat | 60.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.71g | 72% | |
|---|---|---|---|
| Cholesterol | 17.55mg | 41% | |
| Sodium | 146.5mg | 43% | |
| Potassium | 187.08mg | 28% | |
| Total Carbs | 4.13g | 10% | |
| Sugars | 1.49g | 42% | |
| Dietary Fiber | 0.52g | 15% | |
| Protein | 1.95g | 27% | |
| Vitamin C | 1.5mg | 18% | |
| Vitamin A | 0.1mg | 27% | |
| Calcium | 14.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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