I served my Brown Roux Sauce with daddy's favourite rib-eye
Brown Roux Sauce:
1/2 Large Onion (cut cube)
1/2 Carrot (Cut cube)
1 Small Piece Celery (cut cube)
1 Small Tomato (Cut cube) - 1 omitted
250ml Chicken Stock (I used water mix with Teriyaki Sauce)
A pinch of Salt & Pepper to taste
2 tbsp Plain Flour
1. Heat the butter and fry all the vegetables except tomato.
2. Add the flour, brown well then add in tomato.
3. Add the stock, salt and pepper. Cook till the right thickness.
4. Remove vegetables and serve the sauce with your favourite dishes.