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PrintESPAGNOLE SAUCE
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the butter in a heavy-based saucepan and stir in the flour to make a roux, with care not to let the mixture burn.
- Add the tomato puree to the roux, then slowly add the boiling brown stock and then vinegar.
- In a separate saucepan heat the oil or butter and cook the bacon and vegetables until they turn to light golden colour.
- Drain the vegetables add them to the sauce with the herbs and then season it and simmer slowly for 4 hours.
- Skim with a ladle, strain through a fine sieve into a clean saucepan, and heat it up when ready to serve.
INGREDIENTS
- 25 grams butter
- 50 grams flour
- 1 tablespoon tomato puree
- 1 litre Basic Beef Stock, boiling
- 2 tablespoons wine vinegar
- A little oil or butter
- 100 grams rind less smoked bacon, finely diced
- 100 grams peeled and finely diced carrot
- 100 grams peeled and finely diced onion
- 50 grams celery, washed and finely diced
- 50 grams leeks, washed and finely diced
- 50 grams fresh fennel, washed and finely diced
- A sprig of thyme
- 1 small bay leaf
- Salt and freshly ground black pepper
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