Sauce Robert

This is a rich and yummy sauce that was used over our pork loin from the cooking class we took last month at the Chopping Block.  This is a sauce you're going to want to have bread for just in case you have some left over on your plate that needs to be sopped up.

2 tbsp. butter
1 medium onion, medium dice
1 stalk celery, medium dice
1 carrot, peeled and cut into medium dice
1 tbsp. tomato paste
2 tbsp. all purpose flour
1/2 C. white wine
2 1/2 C. beef stock
1 tsp. dried thyme
1 bay leaf
2 tsp. Dijon mustard
salt and pepper to taste
1 tbsp. cold butter

Heat a heavy saucepan over medium heat and add the butter.

Saute the onion, celery, and carrot  until lightly caramelized, 5 to 6 minutes.

Add the tomato paste and continue to cook an additional minute.

Add the flour and cook, stirring for 1 additional minute.  Deglaze the pan with the wine, scraping any fond off the bottom of the pan.

Add the stock, thyme and bay leaf and whisk to combine the ingredients.  Bring the sauce to a boil, reduce the heat to a simmer and cook, uncovered, for 10 to 15 minutes, or until the sauce is reduced slightly.

Remove the bay leaf and whisk in the mustard.  Remove from the heat and season with salt and pepper to taste and mount with cold butter.