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Espagnole Sauce
Yield: 2 2/3 cups
Espagnole is a classic brown sauce that is made from brown stock, mirepoix ( carrot, onion, celery), tomtoes and thickened with roux. It is one of the five mother sauces and is traditionally a French sauce not Spanish.
Ingredients:
1 small carrot, coarsely chopped
1 medium onion, coarsely chopped
½ stick (1/4 cup) unsalted butter
¼ cup all-purpose flour
4 cups hot beef stock
¼ cup canned tomato puree
2 large garlic cloves, coarsely chopped
1 celery rib, coarsely chopped
½ teaspoon whole black peppercorns
1 bay leaf
Equipment:
3-quart heavy saucepan
Measuring cups
Wooden spoon
Directions:
Cook the carrots and onions in a 3-quart heavy saucepan over medium heat for 7 to 8 minutes stirring occasionally until golden. Add the flour and cook roux over medium low heat for 6 to 10 minutes stirring constantly, until medium brown. Add the hot stock in a fast stream, whisking constantly to prevent lumps. Then add the tomato puree, garlic, celery, peppercorns and the bay leaf and bring to a boil. Reduce the heat and cook at a bare simmer, stirring occasionally, until reduced to about 3 cups, about 45 minutes.
Strain the sauce in a fine-mesh sieve into a bowl, discard of the solids.