Cajun Sauce

3/4 cup chopped onions
1/2 cup chopped green bell peppers
1/4 cup chopped celery
1/4 cup vegetable oil
1/4 cup plus 1 tbs. all-purpose flour
3/4 tsp. ground red pepper
1/2 tsp. white pepper
1/2 tsp. black pepper
2 bay leaves
1/4 cup minced jalapeno peppers
1 tsp. minced garlic
3 cups Basic beef stock

Combine the onions, bell peppers and celery in a small bowl and set aside while you start the roux. Do not let the roux get to the smoking stage. In a heavy 2-quart saucepan heat the oil over medium-low heat to about 250F. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. Be careful not to let the roux scorch or splash on your skin. Remove from heat and with a spoon immediately stir in the vegetable mixture and the red, white, and black peppers; return pan to high heat and cook about 2 minutes, stirring constantly. Add bay leaves, jalapeno peppers and garlic, stirring well. Continue cooking about 2 minutes, stirring constantly. (Mixture should be pasty) Remove from heat. In a separate 2-quart saucepan, bring the sauce to a boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Bring mixture to a boil, then reduce heat to a simmer and cook until the sauce reduces to 3 1/2 cups, about 15 minutes. Skim any oil from the top and serve immediately.