Recipe courtesy of Emeril Lagasse

Espagnole Sauce

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

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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