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Recipe courtesy of Emeril Lagasse

Show: The Essence of Emeril

Episode: Mother Sauces

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Total:: 50 min
Prep:: 10 min
Cook:: 40 min

Yield:: 1 gallon

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.

My Private Notes

Name: Espagnole Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 1 gallon
Cuisine: european
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