Brown Sauce (Sauce Espagnole)

Brown Sauce (Sauce Espagnole)
Yield
1 1/4quarts
Yield
1 1/4quarts
Brown Sauce (Sauce Espagnole)
Yield
1 1/4quarts
Yield
1 1/4quarts
Ingredients
  • 1 1/4quarts veal stock
  • 2ounces butter
  • 2ounces baconcut into lardons
  • 5ounces carrots
  • 5ounces onions
  • 5 ounces celery
  • 4ounces flour
  • 8ounces tomatoesconcassé
  • 2ounces tomato paste
  • 1clove garlicpeeled and crushed
  • 1sprig tarragon
  • 5ounces mushroomschopped
Yield:
Instructions
  1. Place about 2 teaspoons of butter in a large saucepot over medium heat.
  2. Add the bacon and sauté for about 5 minutes or until the bacon has rendered all of its fat and is lightly browned.
  3. Add the carrots, celery and onions and continue to sauté for about 4 minutes or until the vegetables begin to take on some color.
  4. Add the remaining butter and sauté until melted.
  5. Sprinkle the mixture with the flour (singer) and stir with a wooden spoon for about 3 minutes or until the flour begins to brown.
  6. Add veal stock and whisk vigorously to keep lumps from forming. Bring to a simmer and then add the tomatoes and tomato paste, whisking to combine.
  7. Add the garlic, tarragon and mushrooms and bring to a simmer.
  8. Lower the heat and cook at a low simmer, skimming frequently, for 1 hour.
  9. Remove from the heat and strain the sauce through a chinois into a bain-marie and keep warm until service or chill in an ice water bath, transfer to a storage container, and refrigerate until ready for use.
Recipe Notes

Lardons are slab bacon cut into cubes about 1/2" thick and fried until browned.
A well-made sauce espagnole will be translucent as fond lié.