Lombarda Sauce

Ingredients

• 1 cup White Roux (Made with equal parts butter and flour)
• 0.5 cup Chicken Jelly (Chicken Stock) (Reduced chicken stock)
• 3 Egg Yolks
• 2 tablespoons Butter
• 1.5 teaspoons Lemon Juice (Juice of 1/2 lemon)
• 0.5 cup Thick Tomato Sauce (See recipe below)
• 1 tablespoon Sweet Herbs, minced (Such as parsley, chives, tarragon)
• 2 tablespoons Butter (For white roux)
• 2 tablespoons All-Purpose Flour (For white roux)
• 1 pound Ripe Tomatoes (For tomato sauce)
• 0.25 Onion, finely chopped (For tomato sauce)
• 1 clove Garlic, minced (For tomato sauce)
• 1 tablespoon Olive Oil (For tomato sauce)
• 0.5 teaspoon Sugar (For tomato sauce)
• 0.25 teaspoon Salt (For tomato sauce)
• 0.125 teaspoon Black Pepper (For tomato sauce)

Instructions

1. 1In a saucepan, melt butter over medium heat. Whisk in flour and cook, stirring constantly, until the mixture is smooth and pale, about 2-3 minutes. This is your white roux.
2. 2Core the tomatoes and roughly chop them. Heat olive oil in a saucepan over medium heat. Add chopped onion and garlic and cook until softened, about 5 minutes. Add the tomatoes, sugar, salt, and pepper. Bring to a simmer, then reduce heat and cook, uncovered, for 15-20 minutes, or until the sauce has thickened. Blend the sauce until smooth.
3. 3Put the white roux and chicken jelly (chicken stock) into a saucepan.
4. 4Reduce the mixture over medium heat, stirring occasionally, until slightly thickened, about 5 minutes.
5. 5In a small bowl, whisk together the egg yolks and butter until smooth. Gradually whisk the egg yolk mixture into the sauce. Add the lemon juice.
6. 6Heat the sauce gently, stirring constantly, until it thickens slightly. Be careful not to let it boil, or the eggs will curdle. Remove the saucepan from the heat.
7. 7Add the thick tomato sauce to the saucepan. Strain the sauce through a fine-mesh sieve for a smoother texture.
8. 8Just before serving, stir in the minced sweet herbs.