Sauce Espagnole
14 ingredients
1 steps
Ingredients
- Mirepoix
- 4 ounces onions, diced
- 2 ounces carrots, diced
- 2 ounces celery, diced
- 2 ounces oil
- 2 ounces tomato paste
- 5 pints brown stock (either veal or beef)
- 6 ounces blond roux
- Sachet
- 3 -4 sprigs parsley, chopped
- 1/2 teaspoon thyme leaves
- 1 bay leaf
- 1/2 teaspoon cracked black peppercorns
- 1 garlic clove, crushed
Directions
-
1["Sachet d'epices: ingredients are placed into a 4\" square of cheesecloth and tied into a sack.""
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