Espagnole sauce @ The Geeks Recipe Database
Home 2 December 2021
Espagnole sauce
Ingredients

In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat. Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities. Season with salt and pepper. Strain through a China Cap.

ESPAGNOLE SAUCE
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

Cooking Instructions

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. Yield: 1 gallon

by Chef Hogan
No preview Available

No preview Available
Contact us about this recipe Contact us about this recipe
Tell a friend about this recipe Tell a friend about this recipe
Printer friendly version Printer friendly version


Back to Top

Powered by Maian Recipe v1.2
© 2006-2021 Maian Script World. All Rights Reserved.