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Ingredients

Method

  • STEP 1

    Gently cook the veg, herbs and butter in a pan for 10-12 mins until the vegetables start to brown. Scatter over the sugar and continue to cook for 1-2 mins until a little caramelised. Stir in the flour and combine well. Add the yeast extract, if using, tomato purée and vinegar. Pour over the stock a little at a time stirring as you go.

  • STEP 2

    Simmer everything together until you have a thickened sauce, this will take about 30 mins. Sieve, then add soy sauce and a touch more yeast extract to season and colour, if you like. Will freeze for up to two months.

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Overall rating

A star rating of 4.8 out of 5.12 ratings
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