Espagnole Sauce - Emeril

Recipe Ingredients

1		Brown stock - hot
1 1/2 cups	355ml	Brown roux
1/4 cup	59ml	Bacon fat
2 cups	125g / 4.4oz	Chopped onions
1 cup	110g / 3.9oz	Chopped carrots
1 cup	110g / 3.9oz	Chopped celery
		Salt
		Freshly ground black pepper
1/2 cup	118ml	Tomato puree
1		Bouquet garni

Recipe Instructions

In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Saute until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes.

Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 45 minutes. Strain the sauce through a China cap.

Yield: 1 gallon

Source:
Emeril TV Show

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