Espagnole Sauce

Name: Espagnole Sauce
Ingredients: 1 small carrot, coarsely chopped; 1 medium onion, coarsely chopped; 1/2 stick (1/4 cup) unsalted butter; 1/4 cup all-purpose flour; 4 cups hot; or reconstituted beef-veal demi-glace concentrate*; 1/4 cup canned tomato puree; 2 large garlic cloves, coarsely chopped; 1 celery rib, coarsely chopped; 1/2 teaspoon whole black peppercorns; 1 Turkish or 1/2 California bay leaf

11 ingredients

3 steps

Ingredients

1 small carrot, coarsely chopped
1 medium onion, coarsely chopped
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
4 cups hot
or reconstituted beef-veal demi-glace concentrate*
1/4 cup canned tomato puree
2 large garlic cloves, coarsely chopped
1 celery rib, coarsely chopped
1/2 teaspoon whole black peppercorns
1 Turkish or 1/2 California bay leaf

Directions

1

Cook carrot and onion in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Add flour and cook roux over moderately low heat, stirring constantly, until medium brown, 6 to 10 minutes. Add hot stock in a fast stream, whisking constantly to prevent lumps, then add tomato puree, garlic, celery, peppercorns, and bay leaf and bring to a boil, stirring. Reduce heat and cook at a bare simmer, uncovered, stirring occasionally, until reduced to about 3 cups, about 45 minutes.
2

Pour sauce through a fine-mesh sieve into a bowl, discarding solids.
3

*Available at some specialty foods shops and cooking.com (stock requires a dilution ratio of 1:16; 1/4 cup concentrate to 4 cups water).