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Espagnole Sauce

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You will find the Espagnole Sauce a rare treat! Prepare the Espagnole Sauce with a little effort and let us know what you feel about it.
Ingredients
  Butter 2 Ounce
  Cornflour 1 Ounce
  Chopped ham/Bacon 2 Ounce
  Brown stock 1 Pint
  Tomato paste 2 Tablespoon
  Onion 1 Medium, chopped
  Sherry/Madeira 1⁄4 Cup (4 tbs)
  Carrot 1 Small, chopped
  Mushrooms 4 Ounce, chopped
  Salt To Taste
  Pepper To Taste
  Corn flour 1 Ounce
Directions

Heat the butter and fry the ham or bacon, onion, carrot and mushrooms until they begin to brown.
Then finish as with the Roux Method, adding the tomato paste with the stock.
Simmer for 1 hour.
Strain.
Add the sherry and seasoning just before serving and thin with stock as necessary.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Saute

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Average: 4.3 (21 votes)