INGREDIENTS

2 1/2 Tbsp. Whole Butter  
6 oz. vol. Celery , brunoise cut 
6 oz. vol. Carrots , brunoise cut 
10 oz. vol. Sweet Onions , finely diced   
1 Tbsp. All Purpose Flour  
1 1/2 tsp. Turkey Base (Custom Culinary)   
2 tsp. Southwest Base (Custom Culinary)   
16 oz. vol. Water  
2 tsp.  Chipotle Sauce 

DIRECTIONS

1.) Melt butter in small saucepot over medium heat. Add celery, carrots and onions.

2.) Sweat vegetables until translucent. Add flour.

3.) Add turkey and southwest base and stir to dissolve.

4.) Deglaze pot with water and chipotle sauce.

5.) Bring sauce to a simmer and reduce by half.

6.) Adjust seasonings and liquid if desired.

7.) Hold hot for service.