RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5970
| View Recipe |
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| Recipe Name: |
Basic Espagnole Sauce (Brown Sauce) - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.20
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 1
Quart
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Take a pat of butter and rub it over the surface of the sauce to prevent a skin from forming. Keep sauce warm in a hot-water bath until ready for use, or cool it down in a cold-water bath for later use.
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Ingredients:
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Directions:
Chop the vegetables in a medium dice. Sauté the vegetables in butter until well browned. Add the flour and stir to make a roux. Continue to cook until the roux is browned. Gradually stir in the stock and tomato paste, stirring constantly until the mixture comes to a boil. Reduce the heat to a simmer and skim the surface. Add the herbs and spices wrapped in cheese cloth or in a sachet. Make sure to float the spice bag in the water, do not let it rest on the bottom of the pot. Let simmer about 2 hours, until the sauce is reduced to the desired quantity. Skim as necessary. Strain through cheesecloth (press on vegetables lightly to extract juices). |
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| Nutrition per Serving: |
| Calories: |
157 |
Total Carbs: |
7.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
13.0 |
Protein: |
4.24 |
| Fiber: |
0.41 |
Sodium: |
107.72 |
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