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Ingredient
Espagnole Sauce
Introduce
Ingredient
1 leaf
bay leaf
1 quart
beef stock see my recipe batch 2
1/2 stick
butter
1 teaspoon
whole peppercorns
1/4 cup
tomato paste
1/4 cup
all-purpose flour
1 teaspoon
minced garlic
Cooking instructions
* Step 1
Cut the celery, carrots, and onion coarsely. Fry in butter till browned. Lightly crush the peppercorns.
* Step 2
Add flour and and make a roux. Heat the beef stock in another pot. When the roux is browned about 6 minutes, add the tomato paste, garlic, broth, and bay leaf. Whisk so the roux won't lump up. Add in the peppercorns.
* Step 3
Simmer and allow to reduce for 45 minutes. When reduced strain through a sieve. Discard the solids. Done let cool. You have just made a mother sauce!!!
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