Cooking Index - Cooking Recipes & IdeasEspagnole Sauce Recipe - Cooking Index

Espagnole Sauce

Courses: Sauces
Serves: 1 people

Recipe Ingredients

5   Basic Brown Stock - hot, see * Note
9 oz 255gBrown roux
1 lb 454g / 16ozBacon - diced, rendered,
  And fat reserved
2 cups 125g / 4.4ozChopped onions
1 cup 110g / 3.9ozChopped carrots
1 cup 110g / 3.9ozChopped celery
1/2 cup 118mlTomato puree
1   Bouquet garni
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Basic Brown Stock" recipe which is included in this collection.

In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the reserved bacon fat. When the fat is hot, saute the vegetables until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 20 minutes. Strain the sauce through a China cap.

This recipe yields about 1 gallon of sauce.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2444 broadcast 07-31-1997) - Downloaded from their Web-Site -


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