Eating Well'S Espagnole Sauce

1. 1

   Finely chop carrot, onion, thyme and bay leaf together in a food processor.

2. 2

   Transfer vegetable mixture to a non-aluminum saucepan. Sprinkle cornstach over minced vegetables and toss to coat evenly.

3. 3

   Stir in white wine and cook over moderate heat, stirring, for about 2 minutes, or until mixture is warm.

4. 4

   Stir in stock. Bring mixture to a boil over medium heat, stirring freqently and scraping bottom of pan to prevent sticking.

5. 5

   Reduce heat to low and simmer for 2 hours, or until mixture has reduced to 2 cups. Continue to stir often and make sure mixture does not stick to bottom or sides of pan.

6. 6

   Stir in tomato puree and simmer about 45 minutes longer, continuing to stir often. Remove from heat. Strain through a fine sieve, discard solids.

* Per serving · 4 servings · Values may vary.