Espagnole Sauce (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Ingredients:
5 quarts brown stock, hot |
9 ounces brown roux |
1 pound bacon, diced, rendered and fat reserved |
2 cups chopped onions |
1 cup chopped carrots |
1 cup chopped celery |
1/2 cup tomato puree |
1 bouquet garni |
salt and pepper |
Directions:
1. In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the reserved bacon fat. When the fat is hot, saute the vegetables 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 20 minutes. Strain the sauce through a China cap.
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