Eating Well's Espagnole Sauce |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. Use on roasted chicken or meats. Ingredients:
1 medium carrot, peeled |
1/2 small onion, peeled |
1/2 teaspoon dried thyme |
1/2 bay leaf |
1 1/2 tablespoons cornstarch |
1/4 cup white wine |
5 cups eating well's rich meat stock |
1/4 cup eating well's fresh tomato puree |
Directions:
1. Finely chop carrot, onion, thyme and bay leaf together in a food processor.
2. Transfer vegetable mixture to a non-aluminum saucepan. Sprinkle cornstach over minced vegetables and toss to coat evenly.
3. Stir in white wine and cook over moderate heat, stirring, for about 2 minutes, or until mixture is warm.
4. Stir in stock. Bring mixture to a boil over medium heat, stirring freqently and scraping bottom of pan to prevent sticking.
5. Reduce heat to low and simmer for 2 hours, or until mixture has reduced to 2 cups. Continue to stir often and make sure mixture does not stick to bottom or sides of pan.
6. Stir in tomato puree and simmer about 45 minutes longer, continuing to stir often. Remove from heat. Strain through a fine sieve, discard solids.
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