User ID:

Password:

Forget your ID or Password?

Home > Recipes > Sauces > Espagnole

Espagnole

Submitted by: UK Recipes

Date submitted: 20 July 2009 at 22:39:49

Cover Recipe: "One of the mother sauces, a thick brown sauce this is used to make more complex sauces such as demi glace. Make in bulk and freeze for up to 3 months."

Espagnole

Total Time:

1 hour 20 minutes


Originaly Yeild:

300 ml

Yeild:

ml 

Ingredients:

1  rasher streaky bacon, rinded and chopped

25 g,  butter

1  shallot, skinned and chopped

4 tbsp,  mushroom stalks, chopped

1  small carrot, peeled and chopped

2 level tbsp,  plain flour

300 ml,  good beef stock

1  bouquet garni

2 level tbsp,  tomato puree

Preparation:

  1. Fry the bacon in the butter for 2-3 minutes, then add the vegatables and fry for 3-5 minutes.
  2. Add the flour and cook, stirring until the mixture is well browned.
  3. Remove from the heat and gradually add the stock, 1 ladle at a time stirring constantly. Return to the heat and cook stirring until the sauce thickens.
  4. Strain the sauce, skim off any fat and reheat. Adjust the seasoning.

Reviews on this Recipe

No reviews for this recipe.

Read More Reviews

Rate/Review This Recipe

Rating

Subject (required)

Name (required)

Mail (required)

Website