Cut onion and roots finely and fry them slightly in melted butter avoiding discoloring, add tomato paste and continue frying for 15 minutes.

Dry the flour without discoloring, mix it with a portion of the broth, stir well and blend with the rest of the broth. Add fried vegetables with tomato, cook for 20 minutes, stir in sugar, pepper, salt, bay leaf and simmer for another 15 minutes.

Filter the ready sauce, make puree out of the vegetables, mix and bring to a boil again. Dress with the butter.

The sauce can be dressed with citric acid (a dash) or dry wine (1/2 cup).

If you use meat broth serve the sauce with the fried meat or plucks, vegetables, for stewing.

If using fish broth, serve the sauce with boiled, fried fish, meals with minced fish.