Espagnole

HOW TO MAKE IT


Espagnole is a fairly complicated sauce that can take days to make depending on the chef's preference for ingredients, thus few videos exist of its making. Instead the basic recipe is included here.



Ingredients

  • 1 gallon brown stock, hot
  • 1 1/2 cups brown roux
  • 1/4 cup bacon fat
  • 2 cups chopped onions
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • Salt
  • Freshly ground black pepper
  • 1/2 cup tomato puree
  • 1 bouquet garni


Directions

In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Saute 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 45 minutes. Strain the sauce through a China cap.

>>>