MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sauce Espagnole
Categories: Beef, Herbs, Vegetables
Yield: 1 Quart
3 tb Clarified butter
3 tb A-P flour
1 qt Beef or brown veal stock;
- hot
1 tb Bacon fat
1/2 c Onion; coarse chopped
1/4 c Carrot; coarse chopped
1/4 c Celery; coarse chopped
Salt & fresh ground pepper
2 tb Tomato puree
1 Bay leaf
1 Sprig thyme
1 Sprig Italian parsley
Make a dark roux. In a medium pot over medium heat, melt
the butter, then whisk in the flour and cook, stirring
occasionally, until deep chocolate brown, 35-40 minutes.
Whisking constantly, slowly add the hot stock to the
roux. Bring to a full boil, then lower the heat to
simmer and cook, stirring occasionally, until lightly
thickened, about 20 minutes
Meanwhile, in a large skillet, heat the bacon or butter
fat over medium-high. Add the onion, carrot, and celery,
season lightly with salt and pepper, and cook, stirring
frequently, until the onions are translucent, about 5
minutes. Stir the tomato puree into the vegetables and
cook until the tomato has concentrated to a paste and
begins to brown, about 5 minutes. Add the
tomato-vegetable mixture to the sauce, add the bay leaf,
thyme, and parsley, and cook, skimming occasionally,
until the sauce is concentrated and reduced slightly and
the vegetables are very soft, about 45 minutes. Remove
from heat and cool slightly.
Set a fine mesh strainer over a large, heatproof bowl.
Strain the sauce, discarding the solids. Use the sauce
immediately or transfer to a heatproof container, cover
the surface with plastic wrap, and refrigerate for up to
3 days.
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
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