member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Espagnole Sauce


    Source of Recipe


    Emeril Lagasse

    List of Ingredients




    1 gallon brown stock, hot
    1 1/2 cups brown roux
    1/4 cup bacon fat
    2 cups chopped onions
    1 cup chopped celery and carrot
    1/2 cup tomato puree
    1 bouquet garni

    Recipe



    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

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |