Espagnole Sauce (Emeril Lagasse) |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 1 |
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Ingredients:
1 gallon brown stock, hot |
1 1/2 cups brown roux |
1/4 cup bacon fat |
2 cups chopped onions |
1 cup chopped carrots |
1 cup chopped celery |
salt |
freshly ground black pepper |
1/2 cup tomato puree |
1 bouquet garni |
Directions:
1. In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Saute until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 45 minutes. Strain the sauce through a China cap.
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