Sauce Espagnole

Ingredients:

• 2 oz oil
• 4 oz onions, diced
• 2 oz carrots, diced
• 2 oz celery, diced
• 2 ounces tomato paste
• 5 pints brown stock
• 6 ounces blonde roux
• Sachet d'epices (place in 4" square of cheesecloth and tied):
  • 3 or 4 parsley stems, chopped
  • ½ teaspoon thyme leaves
  • 1 bay leaf
  • ½ teaspoon cracked black peppercorns
  • 1 clove garlic, crushed

Brown the onions in the hot oil. Add the rest of the vegetables and continue to brown. Add the tomato paste and cook until it begins to brown and caramelize.

Add the stock, and bring to a simmer. Whip the roux into the stock, making sure all lumps are dissolved. Return to a simmer and add the sachet.

Simmer for about 1 hour, and skim the surface if necessary. Strain the sauce through cheesecloth.

---

Michael Fritsche
mbf@fritsche.org

---