Espagnole Sauce - CD Recipes -
Cooking District Recipes

Espagnole Sauce

Photo by elisson1
Categories: Sauces
Photo by elisson1
Step 1
3 oz Oil
2 oz Fatback • sm dc
Heat oil medium hot, render fatback.
Step 2
4 oz Onion • md dc
3 oz Carrot • md dc
2 oz Tomato Paste
12 oz Red Wine
Brown onions & carrots, add tomato paste & caramelize, add wine and reduce by 1/2.
Step 3
8 oz Brown Roux
2 oz Celery • md dc
1 gal Brown veal stock • hot
Add brown roux, celery & stock, simmer all to reduce by 1/3. Skim frequently and strain through chinoise.


No documents found

Sign In to post a comment.