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 written and produced for entertainment purposes only.