Sauce Espagnole (2)

1. 1

   Melt butter over medium heat in a saucepan. When foam sub sides, turn heat to medium high; add onion, carrots and celery. Cook, stirring often, until lightly browned, about 8 minutes. Add four; cook, stirring often, until dark brown, 8-21 minutes.

2. 2

   Add tomato paste , brown stock or beef broth and bay leaf, thyme and parsley. Turn heat to high; heat to a boil. Reduce heat to low, simmer 1 hour, skimming occasionally. Strain sauce through a fine sieve, pressing solids.

3. 3

   Nutritional Information

4. 4

   Per tablespoon: 11 calories, 61% of calories from fat, 1 gram fat, 2 mg cholesterol, 1 g carbohydrates, 400 mg sodium

No additional tips available.