Espagnole Sauce

• 2 medium-size carrots, peeled
• 2 yellow onions, peeled
• 3 tablespoons unsalted raw butter

Stage one: Cut the carrots and onions into mirepoix. Heat the raw butter over medium-high heat until the foam starts to recede, then add the mirepoix and sauté until the onions are golden brown. Meanwhile, in another saucepan, heat the clarified butter over low heat. Add the flour and cook, stirring, until the mixture is the color of a hazelnu