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Espagnole Sauce

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    Source: www.emerils.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 gallon brown stock, hot

    2. 1 1/2 cups brown roux

    3. 1/4 cup bacon fat

    4. 2 cups chopped onions

    5. 1 cup chopped carrots

    6. 1 cup chopped celery Freshly ground black pepper

    7. 1/2 cup tomato puree

    8. 1 bouquet garni Salt

    Instructions Jump to Ingredients ↑

    1. 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

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