ESPAGNOLE SAUCE

 

 

Ingredients:

2 #              Mirepoix

8 fl. oz.      Clarified Butter

8 oz.           Flour

5 qt.           Brown Stock

8 oz.           Tomato Puree

TT              S/P

     .:Sachet:.

1                Bay Leaf

1/2             Dried Thyme

1/4             Peppercorns, crushed

8                Parsley Stems


 

Procedure:

  

1. Sauté mirepoix in clarified butter then add flour, mix with a wooden spoon and cook until it becomes a brown roux.

  

2. Add stock and tomato puree being sure to whisk or stir out and lumps. Bring to a boil and reduce to a simmer.

 

3. Add sachet and simmer for apx 1 1/2 hours allowing for some reduction in the sauce being sure to skim surface as necessary.

 

4. Strain through a cheese cloth lined chinois if possible.   

 5. Taste, Season Taste and either serve or cool and reserve.

PREP TIME:

YIELD: 

Pro Tip:

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