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

Instructions

1. 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.

2. 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 ½ cups.