Brown Sauce (Sauce Espagnole)

Yield: 2 quarts

Ingredients:

• 3 quarts Beef or Veal Stock
• 3 ounce butter
• 3 ounces bacon, cut into lardons
• 5 ounces carrots, mirepoix
• 5 ounces onions, mirepoix
• 6 ounces flour
• 8 ounces tomatoes, concassé
• 2 ounces tomato paste
• 1 clove garlic, peeled and crushed
• 1 sprig tarragon
• 5 ounces mushrooms, chopped

Directions:

1. Heat Stock: Place the beef or veal stock in a heavy saucepan or russe over medium-high heat.  Bring to a boil and skim off any particles or foam that rises to the top. Remove from the heat and set aside.
2. Render the Bacon: Place about 1 teaspoon of butter in a rondeau over medium heat.  Add the bacon and sauté for about 5 minutes or until the bacon has rendered all of its fat and is lightly browned.
3. Sauté Onions & Carrots: Add the carrots and onions and continue to sauté for about 4 minutes or until the vegetables begin to take on  some color.  Add the remaining butter and sauté until melted.
4. Singer: Sprinkle the mixture with the flour (singer) and stir vigorously with a wooden spoon for about 3 minutes or until the flour begins to brown.  
5. Add the Stock: Add the reserved stock and whisk vigorously to keep lumps from forming.  Bring to a simmer and then add the tomatoes and tomato paste, whisking to combine.
6. Add Garlic, Tarragon & Mushrooms: Add the garlic, tarragon and mushrooms and bring to a simmer.  Lower the heat and cook at a low simmer, skimming frequently, for 1 hour.
7. Strain and Serve or Store: 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.

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.