Sauce Espagnole

[Carolyn Tillie]

Sauce Espagnole

• 4 oz onion, medium dice
  
• 2 oz celery, diced
  
• 2 oz carrot, diced
  
• 1 oz butter
  
• 2 oz all-purpose flour
  
• 1-1/2 qt brown stock, warm
  
• 2 oz tomato puree
  
• 1 bay leaf
  
• 1/3 tsp thyme (two fresh sprigs)
  
• 4 parsley stems
  

1. Melt the butter in a saucepan over medium heat

2. Add the mirepoix to the butter

3. Stir until all the vegetables are well browned. Note: It is important to do this over a MEDIUM heat, slowly (it could take over half an hour). If you try and do this quickly, your melted butter will evaporate!

4. Add flour, stir to make a roux

5. Cook slowly until roux is medium brown, stirring constantly

6. Gradually stir in the brown stock and tomato puree

7. Stir constantly until the mixture comes to a boil. Scrape the bottom for any browned bits of roux. When it has come to a boil, add the bouquet garni (herbs).

8. Reduce heat to simmer and skim surface. Let simmer for two hours until sauce is reduced.

9. Skim every half-hour or so.

10. Strain through a chinois lined with DAMPENED cheesecloth (this time, the cheesecloth IS important!) Press on mirepoix to extract their juices.

Be patient (again!) as it will take a while for this thickened sauce to get through the strainer

Keywords: Sauce, eGCI

( RG620 )