Ingredients
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1.5 L Brown beef stock
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50 grams pork bellysmoked
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50 grams carrotsdiced
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50 grams onionsdiced
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300 grams tomatoesfresh and diced
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40 grams tomato paste
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20 grams mushroomoptional
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1 clove garlic
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1 bouquet garni2 Thyme twigs and 2 bay leaves
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For the Roux
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30 grams plain flour
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30 grams butter
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seasonning
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saltto taste
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pepperto 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.
Steps
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1
Done
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Start with the food preparationWash, peel and cut the carrot and onions in a mirepoix ( cubed of 1cm square roughly) |
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2
Done
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Prepare the roux for the sauceusing 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 |
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3
Done
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Warm up your brown stockPour 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) |
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4
Done
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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. |
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5
Done
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Cook the saucecover the saucepan with the sauce with a lid and leave to cook for 2 hours. |
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6
Done
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filter the sauce and add the finishing touchesafter 2 hours of cooking pass the sauce through a chinois or sieve into a clean. season to taste, you are done. |
