Free Recipe Sauce Espagnole
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Sauce Espagnole Recipe
2 tb Butter
1 tb Oil
1 md Onion, minced
1 md Carrot, minced
1 md Celery, stalk, minced
2 tb Flour
1 Bay leaf
1 pn Thyme
1 Garlic, clove
1/4 ts Pepper, cracked
1 md Tomato, peeled, seeded,
– chopped
1-1/2 c Stock, beef, hot
Sauce Espagnole Preparation
Melt the butter and add the oil. Add onion, carrot, and celery and cook until they begin to brown. Add flour and brown, stirring all the while. Add bay leaf, thyme, garlic, pepper and tomato. Simmer together for a minute and add the hot beef stock. Bring to a boil and reduce heat. Simmer, skimming from time to time, for an hour or more. Strain and cool before refrigerating. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana – 1983 : Chef Claude Aubert, Arnaud”s Restaurant, New Orleans From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 4
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