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
Servings: 12
Calories: 147kcal
Ingredients
- ½ gallon veal stock
- 2.5 oz. flour
- 1¾ oz butter
- 6 oz. bacon diced
- 3½ oz. carrots peeled, diced,
- 3½ oz celery peeled, diced
- 3½ oz onion peeled, diced
- ½ tsp. thyme
- 4 each parsley sprigs
- 2 each bay leaves
- 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
Nutrition
Serving: 6oz | Calories: 147kcal | Carbohydrates: 10g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 454mg | Potassium: 474mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1672IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg