Espagnole Sauce Recipe

From Dorothy McNett's Recipe Book.

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See Also: Sauces and Marinades

Espagnole Sauce

From Dorothy McNett's Recipe book at A classic basic Brown Sauce. This can be used for soups and also for the base of many delicious sauces for meats, poultry, and fish dishes.

8 cups good quality beef or vegetable stock
3 tablespoons butter or olive oil
2 slices salt pork, diced
2 medium carrots, diced
1 medium onion, diced
1-2 cloves garlic, minced
3 tablespoons all purpose unbleached flour
1 stalk celery
1/4 cup snipped fresh parsley
1/2 teaspoon snipped fresh thyme
1 bay leaf
2-3 tablespoons tomato paste

Heat the beef or vegetable stock and keep it warm. In heavy bottomed 3 quart saute pan or saucepan, heat butter or oil and then add pork, carrots, onion and garlic. Cook gently until the vegetables start to turn a golden brown, stirring often. Sprinkle with the flour, whisk well, and cook gently on a very low heat, stirring constantly until it takes on a good golden color. Add 2 cups of the hot stock, whisking well. When it begins to thicken a little, add the celery, parsley, thyme and bay leaf along with 4 cups of the hot stock. Cook over low heat, stirring frequently, for about 2 hours or until it has reduced by about half. Strain the mixture through a fine sieve and discard the solids. Add the liquids back to the pan, adding the tomato paste and the remaining stock. Cook gently for about 30-40 minutes more, or until it has reduced to approximately 4 cups and the flavors have developed.

Recipe created 2007-03-06.

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