Espagnole sauce

Name: Espagnole sauce
Total time: 3600 s
Yield: 10-serving
Cuisine: Indian
Ingredients: 1 Gallon stock brown , hot; 1 1/2 Cups brown roux; 1/4 Cup Bacon fat; 2 Cups onions , diced; 1 Cup carrots , diced; 1 Cup celery , diced; To Taste salt; To Taste black pepper; 1/4 Cup tomato paste

James Andrews @cook_7799394

Palm Harbor, Florida

Classic Brown 'mother sauce' recipe

James Andrews @cook_7799394

Palm Harbor, Florida

Classic Brown 'mother sauce' recipe

Saved

Ingredients

60 mins

10-serving

1 Gallonstock brown , hot
1 1/2 Cupsbrown roux
1/4 CupBacon fat
2 Cupsonions , diced
1 Cupcarrots , diced
1 Cupcelery , diced
To Tastesalt
To Tasteblack pepper
1/4 Cuptomato paste

Saved

Steps

60 mins

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

Saute until wilted, about 5 minutes.
3

Stir the tomato puree into the vegetables and cook for about 5 minutes.
4

Add the tomato/vegetable mixture to the stock/roux mixture.
5

Add the bouquet garni and continue to simmer, skimming as needed.
6

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