Espagnole - The Chef's Cooking School
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Espagnole Sauce

Variations: 3oz. reduced wine vinegar, 1 T. shallots, 1 1/4 cups espagnole sauce, 2 T. tomato puree, 1 T. worcershire sauce,cayenne pepper, strain = diablo sauce
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
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Servings: 12

Ingredients

  • 1/2 gallon veal stock
  • 4.5 oz. blond roux
  • 6 oz. diced bacon
  • 11 oz. diced mirepoix carrot, celery, onion
  • 1/2 tsp. thyme 2 bay leaves parsley stems up to 1/2
  • bunch
  • 8 oz. tomato puree

Instructions

  • brown bacon, and diced mirepoix,
  • heat veal stock and thicken with roux,
  • Add hot thickened stock to bacon and mirepoix.
  • Bring to a boil, reduce to simmer, reduce by 1/2
  • strain

Notes

Variations: 3oz. reduced wine vinegar, 1 T. shallots, 1 1/4 cups Espagnole sauce, 2 T. tomato puree, 1 T. Worcestershire sauce, cayenne pepper,   strain = diablo sauce

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