French Espagnole Sauce
An easy French espagnole sauce that you can indulge in.
Equipment
Ingredients
- 50 g of butter
- 1/3 cup of flour
- 4 cups of beef stock low sodium if possible
- 1 small carrot
- 1 small onion white or yellow
- 1/4 cup canned tomato purée
- 2 large garlic cloves
- 1/2 stick of celery
- 1 bay leaf
- 1/2 cup of bacon lardons (optional)
- 1 teaspoon of freshly grated pepper
- pinch of salt
Instructions
- Chop the carrot, celery, and onion into small roughly chopped pieces (a mirepoix).
- Peel the garlic and crush in a mortar and pestle.
- Melt the butter in a saucepan at low heat. (Don't let the butter burn or turn brown.)
- Add the vegetables, bay leaf, and the bacon into the saucepan, and sauté till lightly brown.
- Stir in the flour and mix well with a whisk, until it the butter and the flour become a roux paste.
- Add the beef stock and the tomato purée into the saucepan
- Season to your liking with salt and pepper and whisk until it is well blended.
- Take the saucepan off the heat and strain out the pieces (i.e. vegetable / bacon / garlic /bay leaf), leaving only a smooth and creamy sauce.
- Serve while warm.
Nutrition
Serving: 1gCalories: 223kcalCarbohydrates: 15gProtein: 10gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 5gCholesterol: 37mgSodium: 786mgFiber: 1gSugar: 3g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
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