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Espagnole Sauce - Emeril

Serves: 1 people

Recipe Ingredients

1   Brown stock - hot
1 1/2 cups 355mlBrown roux
1/4 cup 59mlBacon fat
2 cups 125g / 4.4ozChopped onions
1 cup 110g / 3.9ozChopped carrots
1 cup 110g / 3.9ozChopped celery
  Freshly ground black pepper
1/2 cup 118mlTomato puree
1   Bouquet garni

Recipe Instructions

In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Saute 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 45 minutes. Strain the sauce through a China cap.

Yield: 1 gallon

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