Espagnole Sauce

  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Yield: 1 gallon
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Ingredients

5 quarts brown stock, hot

9 ounces brown roux

1 pound bacon, diced, rendered and fat reserved

2 cups chopped onions 

1 cup chopped carrots

1 cup chopped celery

1/2 cup tomato puree

1 bouquet garni

Salt and pepper

Directions

  1. In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the reserved bacon fat. When the fat is hot, saute the vegetables until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 20 minutes. Strain the sauce through a China cap.

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