Espagnole Sauce

Makes: 200-300ml

Prep Time: 20 mins

Cook time: 3 hours

Things you need:

Espagnole Sauce

• 2 celery sticks chopped small

• 2 carrots chopped small

• 1 medium onion diced small

• 2 tbsp tomato puree

• Few sprigs of thyme and parsley

• 2 large rashers bacon cut into lardons

• 50g unsalted butter

• 50g all purpose flour

• 1L Beef stock

Steps

• Sweat down your bacon in a little of your butter for 5 mins in a large deep open saucepan.

• Then add onions and sweat down for 7-8 mins

• Add the rest of the veg and cook for 5 mins.

• Add tomato paste cook for 3-5 mins

• Add the rest of your butter at this stage and add your flour. Cook this roux out for 5-6 mins.

• Deglaze with the beef stock, scraping the bottom of the pan as you go. Add your herbs and bring the sauce up to the boil then simmer for upto 3 hrs. Skimming off the fat and scum as you go. It's done when it coats the back of a spoon. Refer to video.

• Pass the sauce through a sieve and gently press with the back of a spoon (don't force the veg through as it will make your sauce go cloudy).

• Adjust seasoning and your sauce is done! Enjoy.

  
  

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