Grand veneur sauce

INGREDIENTS for 4 PERSONS 2 onions, 2 carrots, 3 shallots, a dl of olive oil, a dl of white wine, a dl of vinegar, a bouquet garni, a l meat stock, 6 peppercorns, 30 g of flour, 60 g of butter, a pinch of chili powder.

Wash the carrots, carrots, peeled and cut into slices.

Peel the onions and shallots and chop coarsely.

Heat oil in a pan and sauté the chopped prepared with carrots and the bouquet garni.

Cook very soft focus for about 10 minutes.

With a slotted spoon, remove the vegetables from the Pan, then pour into a deep saucepan with half of the butter often.

Sprinkle with the flour, mix and wet gradually with the white wine and vinegar: mix the sauce with a whisk so it doesn't form lumps; then pour the broth, continuing to stir.

Simmer very gently and focus without the lid for about an hour, stirring occasionally.

10 minutes before end of cooking add the peppercorns and stir.

When cooked, pass through a sieve the sauce prepared with the help of a spoon.

Stir remaining butter, then the chilli and stir carefully.