Four Seasons' Brown Sauce (Sauce Espagnole) |
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Prep Time: 20 Minutes Cook Time: 640 Minutes |
Ready In: 660 Minutes Servings: 8 |
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This recipe is by one of the highest rated restaurants in New York City. It is used neat and also as a component of many of their other recipes. It's an extra-ordinary recipe that uses ordinary ingredients. It's very easy, but it does take time. You may think it's a bit of work, but I think it's worth it and have used it in dozens of ways (it's great on or in most anything). A wonderful basic that you may use as you need it. Keeps in the fridge several days and it freezes well, so you'll always be able to keep some on hand. Ingredients:
2 tablespoons pork fatback (or bacon) |
1/2 cup carrot, sliced |
1/4 cup onion, chopped |
1 teaspoon thyme |
1 bay leaf |
1 tablespoon salt |
1 teaspoon pepper |
1 1/2 cups flour |
1/3 cup butter |
1 1/2 quarts beef stock (or equivalent) |
1 lb fresh tomato, peeled and chopped (or equivalent) |
1 cup white wine |
Directions:
1. Brown carrots and onions slowly with the fatback and add the seasonings.
2. Mix flour and butter to form a rouix and add, mixing well.
3. Add a quart of stock and simmer very slowly for three hours.
4. Strain.
5. Let stand overnight.
6. Add remaining stock, tomatoes and wine and simmer slowly for 2 hours, skimming fat and scum.
7. Strain again.
8. Enjoy!
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