Espagnole sauce

Yield: 1 servings

Measure Ingredient
5.00 quart basic brown stock; hot, see * note
9.00 ounce brown roux
1.00 pounds bacon; diced, rendered,
1 \N and fat reserved
2.00 cup chopped onions
1.00 cup chopped carrots
1.00 cup chopped celery
½ cup tomato puree
1.00 \N bouquet garni
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste

* Note: See the "Basic Brown Stock" recipe which is included in this collection.

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.

This recipe yields about 1 gallon of sauce.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2444 broadcast 07-31-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

08-03-1998

Recipe by: Emeril Lagasse

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