Espagnole Sauce

1. 1

   Heat a medium saucepan under moderate heat and add your butter.

2. 2

   Let the butter warm up in the pan for just a minute, then add your flour.

3. 3

   Stir the flour until it's incorporated with the butter. You'll want to heat your roux until it's almost the color of peanut butter.

4. 4

   Then you'll want to add your onions, carrots, and celery.

5. 5

   Give it a good stir to incorporate the vegetables in with the roux.

6. 6

   Cook the mixture until your vegetables start to caramelize, about 3-5 minutes. Then add your tomato puree, aka ketchup.

7. 7

   Give it a good stir to incorporate the ketchup into the vegetable/roux mixture.

8. 8

   Then slowly add in your cold beef stock, while stirring. You want to do it slowly so that you don't get any lumps.

9. 9

   Once you have all your stock in the saucepan, bring mixture to a boil for about 3-5 minutes. This is to ensure that you cook out your starch in your flour.

10. 10

    Let simmer for about 10-15 minutes, until mixture is thickened enough to coat the back of a wooden spoon.

11. 11

    Then you'll want to strain your mixture.

12. 12

    And season it to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

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