Espagnole Sauce

Ingredients

• 5 quarts brown stock, hot
• 9 ounces brown roux
• 1 pound bacon, diced, rendered and fat reserved
• 2 cups chopped onions
• 1 cup chopped carrots
• 1 cup chopped celery
• 1/2 cup tomato puree
• 1 bouquet garni
• Salt and pepper

Directions

In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the reserved bacon fat. When the fat is hot, saute the vegetables 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 20 minutes. Strain the sauce through a China cap.