Cooking District Recipes

Espagnole Sauce

by Cooking DIstrict

Categories: Sauces

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.

Notes

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Created by:
Cooking DIstrict

Added on:
August 4, 2011

Last updated:
June 14, 2013