Basic dark sauce for meat sauces - II type
2 tbsp (20 g) butter
1 tbsp (10 g) tomato paste
2 cup (400 ml), strong broth
Finely chopped onion stew in the butter until golden color. Added at stirring the tomato paste and broth. The sauce boil in low boiling until Braising onions, triturated through a sieve and season to taste with salt, sugar, pepper and lemon juice, then retired on low heat or in a water bath.