Mock Veal Stock Chef Michael Thompson recommends using this shortcut for his Ancho Bourbon Sauce.
Cook: 30 minutes Servings: Makes about 2 quarts
1/4
cup beef base (or boullion cubes)
2
qts. water
1/4
cup tomato paste
2
bay leaves
2
tsp. thyme
1/2
cup all purpose flour
6
Tbsp. butter
Combine first 5 ingredents in a saucepan. Simmer for 15 minutes to blend flavors.
In another pan, melt butter and add flour, stir well and cook until mixture begins to brown. Add the liquid from the first pot slowly while whisking. Simmer 15 minutes more until stock is slightly thickened.
Strain through a fine strainer into a clean container. Stock is ready to use.
