You are here

Brown Or Espagnole Sauce

Charles.Durand's picture
  Chopped green onion 1⁄4 Cup (4 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped carrot 1⁄2 Cup (8 tbs)
  Cooking oil 2 Tablespoon
  Water 2 Quart
  Beef bouillon cubes 3
  Chicken bouillon cubes 3
  Bay leaf 1 Small
  Ground thyme 1 Pinch
  Freshly ground black pepper To Taste (Few Grains)
  Tomato sauce 2 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Flour 1⁄4 Cup (4 tbs)

Using a large saucepot, cook onion, celery, and carrot in hot oil until dark brown; do not burn.
Add 2 quarts water, bouillon cubes, bay leaf, thyme, and pepper; bring to boiling and then simmer until stock is reduced by half.
Stir in tomato sauce; bring to boiling.
Vigorously shake the water and flour in a screwtop jar.
Gradually add to boiling mixture, stirring constantly.
Cook 1 to 2 minutes, then simmer about 30 minutes, stirring occasionally.
1 quart

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (18 votes)