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Receta Espagnole Sauce

Name: Espagnole Sauce
Ingredients: 5 quart Basic Brown Stock warm, see * Note; 9 ounce Brown roux; 1 lb Bacon diced, rendered, and fat reserved; 2 c. Minced onions; 1 c. Minced carrots; 1 c. Minced celery; 1/2 c. Tomato puree; 1 x Bouquet garni Salt to taste Freshly-grnd black pepper to taste

de Global Cookbook

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Ingredientes

5 quart Basic Brown Stock warm, see * Note
9 ounce Brown roux
1 lb Bacon diced, rendered, and fat reserved
2 c. Minced onions
1 c. Minced carrots
1 c. Minced celery
1/2 c. Tomato puree
1 x Bouquet garni Salt to taste Freshly-grnd black pepper to taste

Direcciones

In a stock pot, whisk the warm stock into the roux. In a large saute/fry pan, heat the reserved bacon fat. When the fat is warm, saute/fry the vegetables till wilted, about 5 min. Stir the tomato puree into the vegetables and cook for about 5 min. Add in the tomato/vegetable mix to the stock/roux mix. Add in the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 20 min. Strain the sauce through a China cap.
This recipe yields about 1 gallon of sauce.