La Sauce Espagnole

Name: La Sauce Espagnole
Yield: To make about 1 quart of sauce
Cuisine: France
Ingredients: 2 ozs. of mushroom peelings; 2 tablespoons of Madeira; ¼ lb. of butter; ¼ lb. of lean gammon, a few parsley stalks, a sprig of thyme, a small bayleaf; 2 ozs. of flour; 1 gill of white wine; 4 ozs. of carrots; 3 tablespoons of tomato purée; ¼ lb. of onions; 1½ quarts of good stock

Espagnole Sauce

Preparation info

To make about
1 quart

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Whether or not this sauce is of Spanish origin, it has been adopted for centuries in France, is one of the basic sauces, and is the foundation of many other sauces and dishes.

Ingredients

¼ lb. of butter
4 ozs. of carrots
¼

Europe
France
Sauce
Mediterranean
Vegetarian

Method

Cut the vegetables in dice, put the butter in a saucepan and, when melted, add the vegetables. Simmer gently till the vegetables are slightly coloured, then add the flour, mix well with a wooden spoon, and simmer gently till the flour begins to brown. Then add very gradually the white wine and the stock. Bring to the boil, add the mushrooms and the tomato purée, and simmer very