Sauce Espagnole Recipe

Name: Sauce Espagnole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 T oil or clarified butter; 1 oz bacon, diced and blanched; 2 oz carrots, peeled and diced; 1 oz oinion, peeled and diced; sprig of thyme; 1/4 bay leaf; 1 oz white wine; 3 oz butter; 3 oz flour; 3 qts brown stock; 8 oz tomato, peeled, seeded and diced

Servings: persons

1 T oil or clarified butter
1 oz bacon, diced and blanched
2 oz carrots, peeled and diced
1 oz oinion, peeled and diced
sprig of thyme
1/4 bay leaf
1 oz white wine
3 oz butter
3 oz flour
3 qts brown stock
8 oz tomato, peeled, seeded and diced

1
Prepare a brown roux with the 3 oz flour and 3 oz butter.
2
Add oil to a saucepan and gently sweat the bacon until it starts to render.
3
Add the carrot and onion and cook until well browned and softened.
4
Remove excess fat and deglaze with the white wine. Reduce by 1/2.
5
Heat the stock and add 2 qts to the vegetable mixture. Whisk in the roux nad simmer 1 hour, skimming fat that rises to the surface.
6
Strain the mixture and add the final quart of stock and diced tomatoes. Simmer 1 hour and strain again.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 T oil or clarified butter, 1 oz bacon, diced and blanched, 2 oz carrots, peeled and diced, 1 oz oinion, peeled and diced, and more.

Yes, Sauce Espagnole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauce Espagnole

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