Espagnole Sauce

Total Time:
1 hr 5 min
Prep:
5 min
Cook:
1 hr

Yield:
1 gallon

Ingredients
  • 1 gallon brown stock, hot
  • 1 1/2 cups brown roux
  • 1/4 cup bacon fat
  • 2 cups chopped onions
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • Salt
  • Freshly ground black pepper
  • 1/2 cup tomato puree
  • 1 bouquet garni
Directions

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. Saute until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 45 minutes. Strain the sauce through a China cap.


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