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ESPAGNOLE SAUCE

Es

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55
prepare
55
cook
40
serves

INGREDIENTS

1 gallon brown stock
1 1/2 cups brown roux
1/4 cup bacon fat
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
1/2 cup salt, or to taste
1/4 cup Black Pepper, fresh ground, or to taste
1/2 cup tomato puree
1 bouquet garni

INSTRUCTIONS

  1. 1
    In a stock pot, whisk the hot stock into the roux. In a large sauté pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Sauté until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes.
  2. 2
    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.
  3. 3
    Simmer the sauce for about 45 minutes. Strain the sauce through a China cap or tightly meshed strainer.

christian watson

christian watson
May 13, 2011 13:34 CDT

This sauce is a real "Mother!" What is your favorite derivation from this sauce? I love Zingara, but no one makes that anymore...truffles and tongue.

ChefMaxie

ChefMaxie
Oct 11, 2010 08:47 CDT

here's how i do my brown roux. :

¼ cup of butter

5 tablespoonfuls of flour

*let cook on a slow fire, stirring often, until the mixture attains a rich but light mahogany color. If the mixture becomes burned in the least, it can not be used. This will thicken two quarts of stock. :)

LindaHall

LindaHall
Oct 6, 2010 15:27 CDT

Hi.  How do you make your brown roux?  How much flour to butter?  Thanks.

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