Recipe to Print-Basic Espagnole Sauce (Brown Sauce) - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy |
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Recipe Name: |
Basic Espagnole Sauce (Brown Sauce) - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy |
Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
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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