Espagnole sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5.00 | quart | basic brown stock; hot, see * note |
| 9.00 | ounce | brown roux |
| 1.00 | pounds | bacon; diced, rendered, |
| 1 | and fat reserved | |
| 2.00 | cup | chopped onions |
| 1.00 | cup | chopped carrots |
| 1.00 | cup | chopped celery |
| ½ | cup | tomato puree |
| 1.00 | bouquet garni | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
Directions
* 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
Converted by MM_Buster v2.0l.
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