Espagnole Sauce Or Brown Sauce
|Beef dripping/Clarified butter||1⁄2 Cup (8 tbs)|
|Onion||1 Large, chopped|
|Carrot||1 , chopped or grated|
|Garlic||1 Clove (5 gm), crushed|
|Celery stalk||1 , cut in pieces|
|Flour||1⁄2 Cup (8 tbs)|
|Beef stock||8 Cup (128 tbs) (broth)|
|Tomato sauce/Tomato puree||1⁄2 Cup (8 tbs)|
Heat the dripping and add onion, carrot and garlic.
Sauted slowly until vegetables are cooked through and beginning to color.
Remove from heat and stir in the flour.
Return to the heat and cook and stir until the mixture is a rich golden brown color.
Gradually stir in 3 cups hot beef stock.
Add celery, bay leaf, parsley, peppercorns and thyme..
Cook and stir until thickened.
Add 3 cups stock and cook until blended.
Turn heat low and simmer until sauce is reduced to half, stirring occasionally.
Add the tomato sauce or puree and strain through a fine sieve.
Return the sauce to the heat and add remaining stock.
Simmer slowly until reduced to about 4 or 4 1/2 cups.
Taste and correct seasoning.