Email to MEAN CHEF      

Recipe Categories: MEANCHEF's HOME PAGEAPPETIZERS Asparagus BBQ Beans Beef BREAD BREAKFASTBRUNCH Brines Broccoli Brusselssprouts Cabbage Cake CANDY CASSEROLES Cauliflower Cheese Chicken Chiles Clams Condiment COOKIES Corn Crab DESSERTS DipsandSpreads Dough Drinks Duck Eggplant EGGS Favorites FISHandSEAFOOD FROSTING Gumbo Halibut IceCream Lamb MakeYourOwn MARINADES MEATS Muffins Mushrooms Mussels Oysters PASTA PASTRIES PIE PIZZA Pork Potato POULTRY RICE Roux RUBS SALADandDRESSING Salmon Salsa SANDWICHES SAUCES Scallops Shrimp Snapper SOUP SOUPSandSTEWS Spinach STEW STOCK TART Tuna VEGETABLES

Sauce Espagnole




Source of Recipe


???


List of Ingredients




Mirepoix:
4 ounces onions, diced
2 ounces carrots, diced
2 ounces celery, diced
2 ounces oil

2 ounces tomato paste
5 pints brown stock (either veal or beef)
6 ounces blond roux

Sachet:
3-4 sprigs parsley, chopped
1/2 teaspoon thyme leaves
1 bay leaf
1/2 teaspoon cracked black peppercorns
1 clove garlic, crushed


Recipe



Sachet d'epices: ingredients are placed into a 4" square of cheesecloth and tied into a sack.
Brown the onions in the hot oil; add the rest of the mirepoix and continue to brown.
Add the tomato paste and cook until it begins to brown and caramelize.
Add the stock, and bring to a simmer.
Whip the roux into the stock, making sure all lumps are broken up.
Return to a simmer and add the sachet.
Simmer for about 1 hour, and skim the surface if necessary.
Strain the sauce through cheesecloth.