Espagnole (Brown Sauce)

Espagnole (Brown Sauce) 1litre

Ingredients

Brown stock                                                1 litre

Beef/chicken trimming with bones                 500 gm

Refined flour                                               125gm

Onions                                                         50 gm

Carrots                                                         25gm

Celery                                                          25 gm

Tomatoes/tomato puree                               50gm

(If fresh tomatoes 200 – 250gm)

Sachet d’epice:

Bay leaf                                                       1 no

Thyme                                                          1 gm

Peppercorns                                                 1 gm

Parsley stem                                                1 or 2

Method

Heat oil to smoke point, add the bones and trimming without washing and brown very well. Add onions and brown, add the refined flour and make a brown roux. Add in the other Mirepoix vegetables and tomatoes, stir and sauté well. Add the brown stock or water stirring constantly until the mixture comes to a boil. Reduce heat to simmer add in the sachet and let it simmer for about 1½ to 2 hours until the sauce is reduced to 1 litre. Skim as often as necessary.

    Strain through a china cap, cover or spread melted butter on surface to prevent skin formation. Keep hot in a Bain Marie or cool and refrigerate for later use.