Simple Espagnole Sauce
|Butter/Fat||1⁄4 Cup (4 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Stock||2 Cup (32 tbs)|
|Freshly ground black pepper||To Taste|
|Chopped tomato||1⁄2 Cup (8 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
Cut bacon into small pieces and fry in melted butter in a heavy based saucepan.
Cut onion and carrot into chunky pieces, add to pan and fry slowly over a low heat until golden brown, about 10-15 minutes.
Stir in flour and continue cooking gently for 10 minutes until flour is golden brown.
Add stock, bouquet garni, salt and pepper and bring to the boil.
Stir to loosen any sediment.
Cover and simmer gently for 1 hour.
Add tomato and chopped mushrooms when half cooked.
Strain sauce through a pointed strainer.
Do not sieve.
Return to a clean saucepan.
Add sherry, reheat and adjust flavor and consistency if necessary before serving.