1 tablespoon olive oil
1 tablespoon high gluten flour
1 tablespoon tomato paste
1-1/2 teaspoons hot chili powder
1/2 tablespoon fresh crushed garlic
1/2 quart strong chicken stock
Salt and pepper to taste
Make a medium dark roux with the oil and flour. When the roux is cooked, whisk in the tomato paste, chili powder, and garlic. Using room temperature chicken stock, begin to work the chicken stock into the roux adding a little at a time until each addition is fully incorporated. Continue until all the chicken stock has been added, then bring to a simmer for 10 minutes until the sauce is completely incorporated. Strain the sauce through a fine mesh strainer. Adjust seasoning with salt and pepper.
Yield: 1/2 quart