Ingredients:
2 tablespoons of unsalted butter
3 ribs of finely chopped celery
1/2 of 1 yellow onion chopped
1/4 of 1 bell pepper chopped
1/4 cup finely chopped parsley
3 tablespoons of Medium Dark Roux
1&1/2 cups of beef stock
Juice of one lemon
Salt & pepper to taste
Directions:
Melt butter over medium high heat.
Add celery, onion, green bell pepper, and parsley and stir until onions become translucent(about 3 minutes).
Add beef stock and lemon juice. Bring mixture to a boil and let it simmer for 7 minutes.
Stir in the roux one spoon at a time until the sauce becomes thicken enough to coat a spoon.
Add salt and pepper to taste and stain
2 tablespoons of unsalted butter
3 ribs of finely chopped celery
1/2 of 1 yellow onion chopped
1/4 of 1 bell pepper chopped
1/4 cup finely chopped parsley
3 tablespoons of Medium Dark Roux
1&1/2 cups of beef stock
Juice of one lemon
Salt & pepper to taste
Directions:
Melt butter over medium high heat.
Add celery, onion, green bell pepper, and parsley and stir until onions become translucent(about 3 minutes).
Add beef stock and lemon juice. Bring mixture to a boil and let it simmer for 7 minutes.
Stir in the roux one spoon at a time until the sauce becomes thicken enough to coat a spoon.
Add salt and pepper to taste and stain
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