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Espagnole Sauce
Ingredients for 1 litre:
- 60ml oil
- 60g plain flour
- 30g tomato paste
- 1/5 lit hot beef stock
- 80 g carrots
- 80 g onions
- 40 g bacon
- bouquet garni
Method:
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Heat 60ml oil and add 60g flour. Cook over a low heat to make a brown roux.
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Allow to cool slightly and add 30g tomato paste.
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Gradually add 1/5 lit hot beef stock, a ladle at a time. Bring back to the boil after each addition, stirring constantly.
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Roughly cut 80 g carrots, 80 g onions and 40 g bacon and fry off in extra oil. Cook until golden brown. Drain and add to sauce along with bouquet garni.
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Simmer for 1-2 hours, stirring frequently. The finished sauce should be reddish brown and not too thick. Strain and use as required. ( 1 litre )
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