Espagnole Sauce


Total Time:
1 hr 5 min
Prep:
5 min
Inactive Prep:
--
Cook:
1 hr
Yield:
1 gallon
Level:
--

Ingredients

Directions

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.

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