Espagnole Sauce

Recipe Ingredients

5		Basic Brown Stock - hot, see * Note
9 oz	255g	Brown roux
1 lb	454g / 16oz	Bacon - diced, rendered,
		And fat reserved
2 cups	125g / 4.4oz	Chopped onions
1 cup	110g / 3.9oz	Chopped carrots
1 cup	110g / 3.9oz	Chopped celery
1/2 cup	118ml	Tomato 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2444 broadcast 07-31-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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