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Classic tomato sauce

A simple but classic sauce that shouldn't be missing in a chef's repertoire. You can vary endlessly on this basic recipe, for example by adding different fresh herbs.

Makes 950g.

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Allergens and dietary requirements

  • Fish
  • Celery
  • Gluten

Ingredients

100
g
coarse mirepoix
1
g
thyme
1
clove
garlic
20
ml
olive oil
150
g
tomato purée
20
g
flour
800
ml
white veal fond
1
leaf
bay leaf
as needed
Worcestershire sauce
as needed
salt

Scale recipe

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