How to make Espagnole sauce

Name: How to make Espagnole sauce
Prep time: 30 min
Cook time: 2 h
Yield: 6 Servings
Ingredients: Brown beef stock: 1.5 L; pork belly: 50 grams; carrots: 50 grams; onions: 50 grams; tomatoes: 300 grams; tomato paste: 40 grams; mushroom: 20 grams; garlic: 1 clove; bouquet garni: 1; plain flour: 30 grams; butter: 30 grams; salt; pepper

Features:

Cuisine:

French cuisine

Ingredients

1.5 L Brown beef stock
50 grams pork belly
smoked
50 grams carrots
diced
50 grams onions
diced
300 grams tomatoes
fresh and diced
40 grams tomato paste
20 grams mushroom
optional
1 clove garlic
1 bouquet garni
2 Thyme twigs and 2 bay leaves
For the Roux
30 grams plain flour
30 grams butter
seasonning
salt
to taste
pepper
to taste

Directions

The Espagnole sauce is one of the 5 french mother sauces that exist and has been around for centuries. knowing how to make that sauce is a must when you are learning French cooking. This sauce has strong beef and tomatoes flavours with a hint of bacon in the background. you can preserve that sauce in the fridge for 24 hours or freeze it for further use. teh making of the sauce require teh use of a very good quality brown stock that must be prepared in advance.

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Steps

1 Done	Start with the food preparation Wash, peel and cut the carrot and onions in a mirepoix ( cubed of 1cm square roughly) diced the bacon in a mirepoix as well. peel the garlic and prepare you bouquet garni by tying up a few parsley stokes, thym twigs and 2 bayleaves together.
2 Done	Prepare the roux for the sauce using a large sauce pan on low to medium heat, start by frying the bacon and the butter together for around 2 minutes. Add the carrot and onions and fry for another 2 or 3 minutes. add now all of the flour in and mix well. now leave that roux to cook for 6 minutes until it get a nice light brown colour. finish off by adding the tomato paste and let it cook for a minute or so to get rid of the acidity. when done leave that roux to cool down totally
3 Done	Warm up your brown stock Pour all of the stock in a separate saucepan and bring it the boil slowly. Once it reaches boiling point, leave the stock to simmer until your roux is cold ( or at least reach room temperature)
4 Done	Mix the roux with the stock to create the sauce. Pour all of the warm stock over your cold roux stirring slowly with a whisk. when all the stock is in, bring it to the boil. as soon as it reaches the boil lower you heat to a simmer, add in the chopped tomatoes, the garlic, bouquet garni and mushroom pieces ( optional) and stir well.
5 Done	Cook the sauce cover the saucepan with the sauce with a lid and leave to cook for 2 hours.
6 Done	filter the sauce and add the finishing touches after 2 hours of cooking pass the sauce through a chinois or sieve into a clean. season to taste, you are done. at this stage you can either finish it off by adding a nudge of butter and use the sauce immediately. or you can further reduce the espagnole to a demi-glaze ( reducing it by another quarter or so). that sauce can frozen for further use as well.