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Sauce Espagnole

chef.jackson's picture
  Pork dripping/Beef dripping 50 Gram
  Onion 1 Small, chopped
  Lean bacon 75 Gram, chopped
  Celery stick 1 , chopped
  Flour 25 Gram
  Stock/Water plus stock cube 1⁄2 Liter (Scant)
  Tomato puree 1 Teaspoon
  Parsley sprig/1/4 teaspoon dried parsley and thyme 1
  Bay leaf 1 Small
  Salt To Taste
  Sugar To Taste
  Pepper To Taste
  Medium dry sherry 2 Tablespoon

Heat the fat in a heavy saucepan and gently fry onion, bacon and celery for 5 minutes.
Add the flour, and cook, stirring, allowing it slowly to turn nut brown.
Add stock, tomato puree, herbs and seasonings, and whisk until boiling.
Cover and simmer gently for 30 to 60 minutes or longer (the longer you cook a brown sauce the finer the flavour), skimming off fat and scum now and then.
Press through a strainer, reheat, add sherry and adjust seasoning.
Final consistency should lightly coat back of a spoon, so if during cooking the sauce reduces too much, add a little more stock.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes

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