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ESPAGNOLA SAUCE

One of the "mother sauces" that every good cook should be able to make.






RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©

ESPAGNOLA SAUCE

		
✹INGREDIENTS: Makes about 4 cups
•  2 tablespoons pork fatback (or bacon fat)
•  1/2 cup carrot, sliced
•  1/2 cup onion, chopped
•  1/2 cup chopped celery
•  1 teaspoon thyme
•  1 bay leaf
•  1 tablespoon salt
•  1 teaspoon pepper
•  1 1/2 cups flour
•  1/3 cup butter
•  1 1/2 quarts brown beef stock (or equivalent) **SEE COOKS NOTE**
•  1/2 cup tomato puree
•  1 cup white wine
		
DIRECTIONS:
1.  Brown carrots and onions slowly with the fatback and add the seasonings.
2.  In a separate pan, mix flour and butter to form a roux and add to vegetables and seasonings, mixing well.
3.  add a quart of stock and simmer very slowly for three hours.
4.  Strain.
5.  Let stand overnight.
6.  Add remaining stock, tomato puree and wine and simmer slowly for 2 hours, skimming fat and scum.
7.  Strain again. It should be a fairly thick sauce. You now are ready to use it.
**COOKS NOTE**
1.  The beef stock should be rich,  which means using beef bones with some meat & a good quantity of marrow.
     You can use purchased stock,  but buy the best you can find. No bargain stuff....please.
	









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