Name: Classic Espagnole Sauce
Ingredients: Add 1 large bouquet garni, 2 halved small tomatoes, 2 tablespoons tomato puree, and simmer for 2–3 hours, uncovered, skimming often. Reheat the remaining stock and add little by little to the saucepan as the sauce thickens and reduces. Strain the sauce, if you like, before using. Stir in 25-40 g (1-1½ oz) diced chilled butter and season if necessary; Bring 2.4 litres (4 pints) beef or veal stock to the boil. Simmer and skim the stock until it reduces to about half its original volume. In a second saucepan, heat 75 ml (3 fl oz) vegetable oil. Add 125 g (4 oz) diced smoked bacon and cook for 2 minutes. Add 2 diced onions and 2 diced carrots to the saucepan and cook gently until the vegetables begin to soften.; Sprinkle over 50 g (2 oz) plain flour and stir until well blended. Cook for 4–5 minutes, stirring frequently, until the roux becomes a rich brown colour, taking care not to let it burn. Remove the pan from the heat. Stir three-quarters of the hot stock into the roux and softened vegetables. Return to the heat and bring to the boil, stirring constantly, until the sauce thickens.

Preparation info

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

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Classic Espagnole Sauce

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