Sauce Espagnole (2)

Name: Sauce Espagnole (2)
Ingredients: 2 oz butter; 1 onion, sliced; 1/2 carrot, diced; 1 celery rib, diced; 1/2 cup flour; 2 Tblsp tomato paste; 1 qt brown sauce or canned bouillon; 1 bay leaf; 1/2 tsp dried thyme; 1/4 bunch parsley

10 ingredients

1 steps

Ingredients

2 oz butter
1 onion, sliced
1/2 carrot, diced
1 celery rib, diced
1/2 cup flour
2 Tblsp tomato paste
1 qt brown sauce or canned bouillon
1 bay leaf
1/2 tsp dried thyme
1/4 bunch parsley

Directions

1

{"0":"Melt butter over medium heat in a saucepan. When foam sub sides, turn heat to medium high; add onion, carrots and celery. Cook, stirring often, until lightly browned, about 8 minutes. Add four; cook, stirring often, until dark brown, 8-21 minutes.","2":"Add tomato paste , brown stock or beef broth and bay leaf, thyme and parsley. Turn heat to high; heat to a boil. Reduce heat to low, simmer 1 hour, skimming occasionally. Strain sauce through a fine sieve, pressing solids.","4":"Nutritional Information","5":"Per tablespoon: 11 calories, 61% of calories from fat, 1 gram fat, 2 mg cholesterol, 1 g carbohydrates, 400 mg sodium"}