Sauce Espagnole

Name: Sauce Espagnole
Ingredients: 1 T oil or clarified butter; 1 oz bacon, diced and blanched; 2 oz carrots, peeled and diced; 1 oz oinion, peeled and diced; sprig of thyme; 1/4 bay leaf; 1 oz white wine; 3 oz butter; 3 oz flour; 3 qts brown stock; 8 oz tomato, peeled, seeded and diced

11 ingredients

6 steps

Ingredients

1 T oil or clarified butter
1 oz bacon, diced and blanched
2 oz carrots, peeled and diced
1 oz oinion, peeled and diced
sprig of thyme
1/4 bay leaf
1 oz white wine
3 oz butter
3 oz flour
3 qts brown stock
8 oz tomato, peeled, seeded and diced

Directions

1

Prepare a brown roux with the 3 oz flour and 3 oz butter.
2

Add oil to a saucepan and gently sweat the bacon until it starts to render.
3

Add the carrot and onion and cook until well browned and softened.
4

Remove excess fat and deglaze with the white wine. Reduce by 1/2.
5

Heat the stock and add 2 qts to the vegetable mixture. Whisk in the roux nad simmer 1 hour, skimming fat that rises to the surface.
6

Strain the mixture and add the final quart of stock and diced tomatoes. Simmer 1 hour and strain again.