4 Tbsp clarified butter
1 c red onions, chopped
1/2 c celery, diced
1/2 c carrots, diced
1/2 tsp chervil (substitute tarragon)
4 Tbsp unbleached all-purpose flour
4 c cold low-sodium beef stock
freshly ground black pepper, to taste (i always use mixed peppercorns)
ground himalayan sea salt, to taste
1 large bay leaf
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.
2. 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.
3. 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