Espagnole sauce

James Andrews
James Andrews @cook_7799394
Palm Harbor, Florida

Classic Brown 'mother sauce' recipe

Espagnole sauce

Classic Brown 'mother sauce' recipe

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Ingredients

60 mins
10-serving
  1. 1 Gallonstock brown , hot
  2. 1 1/2 Cupsbrown roux
  3. 1/4 CupBacon fat
  4. 2 Cupsonions , diced
  5. 1 Cupcarrots , diced
  6. 1 Cupcelery , diced
  7. To Tastesalt
  8. To Tasteblack pepper
  9. 1/4 Cuptomato paste

Cooking Instructions

60 mins
  1. 1

    In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the bacon fat. Add the vegetables. Season with salt and pepper.

  2. 2

    Saute until wilted, about 5 minutes.

  3. 3

    Stir the tomato puree into the vegetables and cook for about 5 minutes.

  4. 4

    Add the tomato/vegetable mixture to the stock/roux mixture.

  5. 5

    Add the bouquet garni and continue to simmer, skimming as needed.

  6. 6

    Season with salt and pepper. Simmer the sauce for about 45 minutes. Strain the sauce through a China cap.

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James Andrews
James Andrews @cook_7799394
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Palm Harbor, Florida
This is my cooking life.. from beggining to end. I may have along way to go, but I plan to live along time!
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