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Espagnole Sauce

creative.chef's picture
Ingredients
  Carrot 1
  Onion 1
  Lean salt pork 2 Ounce, blanched
  Butter 2 Tablespoon
  Flour 2 Tablespoon
  Brown stock 2 Cup (32 tbs)
  Bouquet garni 1
  Tomato paste 2 Tablespoon
  Salt To Taste
  Black pepper To Taste
Directions

GETTING READY
1) Peel the onion and carrot and dice them.
2) Remove the rind from the salt pork and dice it.

MAKING
3) In a heavy-bottomed saucepan, melt the butter and cook the onion, carrot and onion along with the salt pork. For 10 minutes, cook over low heat, till the vegetables and pork have turned light brown.
4) Add the flour and blend well, stirring the roux till it is light brown.
5) Blend in 1 cup of brown stock very gradually, constantly stirring, till the mixture has properly cooked and has thickened.
6) Add the bouquet garni to the mixture and cover the pan with the lid. Between the burner and the pan, put an asbestos mat.
7) For 30 minutes, simmer the sauce.
8) To the pan, add the remainder of the stock and the tomato paste.
9) Cover the pan and for 30 more minutes, cook the sauce, frequently stirring.
10) Through the sieve, strain the sauce and skim off the fat. Correct the seasoning.

SERVING
11) Serve and use as required.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Simmering
Dish: 
Sauce
Ingredient: 
Pork
Preparation Time: 
10 Minutes
Cook Time: 
70 Minutes
Ready In: 
80 Minutes

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