Espagnole Sauce

1. 1

   In a stock pot, whisk the hot stock into the roux.

2. 2

   In a large saute pan, heat the reserved bacon fat.

3. 3

   When the fat is hot, saute the vegetables until wilted, about 5 minutes.

4. 4

   Stir the tomato puree into the vegetables and cook for about 5 minutes.

5. 5

   Add the tomato/vegetable mixture to the stock/roux mixture.

6. 6

   Add the bouquet garni and continue to simmer, skimming as needed.

7. 7

   Season with salt and pepper.

8. 8

   Simmer the sauce for about 20 minutes.

9. 9

   Strain the sauce through a China cap.

* Per serving · 4 servings · Values may vary.

No additional tips available.