Pairs well with Espagnole Sauce
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Espagnole Sauce
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A rich brown sauce, the foundation for many derivative sauces.
03:45:00 total
Serves 8
medium
Sauce / Dressing / Flavoured Butter
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Ingredients
- bacon - half a pound (half a pound, diced)
- onion - 1 1/2 (large, chopped)
- carrot - watch the video to see (diced)
- celery - watch the video to see (diced)
- tomato paste - 1/4 cup
- flour - 1/2 cup
- beef stock - 8 cups
- bay leaves - 2
- peppercorns - 14
- salt - to taste
Instructions
- Render Bacon: Sweat diced bacon in a pan to render fat.
- Sauté Vegetables: Add onion, carrot, and celery to the pan and sauté until browned.
- Add Tomato Paste: Stir in tomato paste and cook for a few minutes.
- Make Roux: Add flour to the pan and cook, stirring, to form a roux.
- Add Stock: Gradually add beef stock, whisking continuously. Add bay leaves and peppercorns.
- Simmer: Bring to a boil, then reduce heat and simmer for 3-4 hours, skimming as needed.
- Strain: Strain the sauce through a fine sieve or cheesecloth.
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