Easy Espagnole Sauce
|Bacon slices||4 , minced|
|Yellow onion||1 Medium, peeled|
|Carrot||1 Medium, peeled|
|Stalk celery||1 , minced|
|Butter||6 Tablespoon (No Substitute)|
|Beef broth/Easy fish stock depending upon whether sauce is for meat / seafood||5 Cup (80 tbs)|
|Thyme||1 Pinch, minced (Fresh Or Dried)|
|Tomato puree||1⁄4 Cup (4 tbs)|
1) In a pan, stir-fry the bacon over a medium heat for 3-4 minutes until crisp, remove and drain on a paper towel.
2) In the same pan, saute the onion, carrot, and celery in the drippings for about 8-10 minutes until golden. Remove and drain on paper towel.
3) In a saucepan, melt the butter over a medium heat, stir in the flour and gently cook for 1-2 minutes until lightly browned.
4) Gradually stir in the broth, stir continuously and cook until slightly thickened.
5) Mix in the bacon, sauteed vegetables, and herbs, lower the heat and gently simmer uncovered for 1/2 hour. Skim off the scum from sides of the pan occasionally.
6) Strain the sauce into a saucepan, pressing the vegetables lightly through a fine sieve.
7) Add the tomato puree, stir and simmer for about 20-30 minutes until the sauce is slightly thick.
8) Serve immediately.