Sauce Espagnole - The Sauce of the Sauces
Sauce Espagnole - The Sauce of the Sauces © kvalifood.com
This is a brown sauce on steroids. Apart from the fact that it takes 10 hours to prepare the stock, it takes almost as long to prepare the sauce finished afterwards. It is “the” classic brown sauce which is known from Escoffier’s cookbooks. Restaurants use it rarely more because they found it too difficult. But I think it’s all worth the effort. The best “brown sauce” I have tasted.
Ingredients
roux / thickener
- 3 tbsp oil (or animal fat)
- 60 g smoked bacon
- ½ onion, diced
- ½ carrot, diced
- 30 g wheat flour
sauce
- 1 l dark stock
- bouquet garni (thyme, parsley, laurels)
- 1 tomato, quartered
- 2 tsp tomato paste
- salt
- pepper
Directions
See Also
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