Basic dark sauce for meat sauces - II type

Ingredients
2-3 onions
2 tbsp (20 g) butter
1 tbsp (10 g) tomato paste
2 cup (400 ml), strong broth
salt
pepper
sugar
lemon juice
Method
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.
Containers:
Difficulty
Average
Tested
0 users
Author
vg
01 Dec 2002