Sauce Espagnole - Spanish Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Wonderful, flavorful sauce that is great over any kind of enchiladas, or even a plain chicken breast. So much flavor in such a simple quick recipe! *Note:* Stock is important and should be used rather than broth. If broth is used you will have a less flavorful, less full bodied sauce. There are many great recipes here on Zaar for stock and you can even find stock at your grocery now too! Any type will do, beef, chicken, even make it vegetarian! Hope you enjoy! Ingredients:
2 tablespoons butter |
2 tablespoons extra virgin olive oil |
1 small onion |
1 stalk celery |
1 carrot |
2 bell peppers |
2 large parsley sprigs |
1 bay leaf |
3 tablespoons flour |
1 whole clove |
1 teaspoon salt |
1 1/2 cups brown stock, not broth- see note above |
Directions:
1. Heat a skillet over medium heat. When pan is warm add butter and oil and heat until butter is melted.
2. Clean and roughly chop onion, celery, carrot, bell peppers and parsley and add them to pan with the bay leaf. Cook until nicely browned.
3. Mix the flour and seasonings together and add to pan. Cook, stirring constantly. This will cook the flour and develop wonderful flavor.
4. Allow the flour to develop a light tan color. About a minute or two.
5. Whisk in the stock and until everything is well incorporated. Taste and season with salt and pepper if desired.
6. Allow to cook about five minutes or until desired thickness is achieved.
7. Strain and serve or refrigerate and reheat when needed, whisking until smooth.
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