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Espagnole Sauce (½ gallon)

Author
JWU College of Culinary Arts

Yield
½ gallon

Recipe ID
C00212

Ingredients
US standard
Bacon, cut ¼-inch pieces
4 ounces (weight)
Onions, peeled, cut ½-inch pieces
8 ounces (weight)
Carrots, washed, peeled, washed again, cut ½-inch pieces
4 ounces (weight)
Celery, washed, cut ½-inch pieces
4 ounces (weight)
Tomato paste
3 ounces (weight)
Bouquet Garni:
Black peppercorns, whole
5 each
Bay leaves
3 each
Parsley stems
3 each
Thyme, sprigs, fresh
3 each
Brown stock
2.5 quarts
Brown roux
8 ounces (weight)
Preparation
  1. Gather all the ingredients and equipment.
  2. Render, and brown the bacon in a large stockpot over medium heat. Add the vegetables, sauté until translucent.
  3. Add the tomato paste and pince (caramelize).
  4. Add the stock to the vegetable mixture, bring to a strong simmer.
  5. Temper in brown roux and add the bouquet garni.
  6. Bring mixture to a boil, reduce to a simmer, and cook for about 2 hours. Dépouillage frequently and strain when finished.