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Receta Espagnole Sauce
by Global Cookbook

Espagnole Sauce
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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

  1. 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.
  2. This recipe yields about 1 gallon of sauce.