Sauce Espagnole Recipe
Ingredients
| 50 g. pork or beef dripping | ||
| Onion | 1 Small, chopped | |
| Lean bacon | 75 Gram, chopped | |
| Celery stick | 1 , chopped | |
| Flour | 25 Gram | |
| Scant 1/2- litre stock or water plus stock cube | ||
| Tomato puree | 1 Teaspoon | |
| Sprig fresh or 1/4 teaspoon dried parsley and thyme | ||
| Bay leaf | 1 Small | |
| Salt, sugar and pepper | ||
| 1-2 tablespoons medium dry sherry | ||
Directions
Heat the fat in a heavy saucepan and gently fry onion, bacon and celery for 5 minutes.
Add the flour, and cook, stirring, allowing it slowly to turn nut brown.
Add stock, tomato puree, herbs and seasonings, and whisk until boiling.
Cover and simmer gently for 30 to 60 minutes or longer (the longer you cook a brown sauce the finer the flavour), skimming off fat and scum now and then.
Press through a strainer, reheat, add sherry and adjust seasoning.
Final consistency should lightly coat back of a spoon, so if during cooking the sauce reduces too much, add a little more stock.
Add the flour, and cook, stirring, allowing it slowly to turn nut brown.
Add stock, tomato puree, herbs and seasonings, and whisk until boiling.
Cover and simmer gently for 30 to 60 minutes or longer (the longer you cook a brown sauce the finer the flavour), skimming off fat and scum now and then.
Press through a strainer, reheat, add sherry and adjust seasoning.
Final consistency should lightly coat back of a spoon, so if during cooking the sauce reduces too much, add a little more stock.
Chef
