Emeril Lagasse's Espagnole Sauce

Ingredients 1 gallon hot brown stock (beef or chicken) 1 1/2 cups brown roux (equal parts pork or beef fat and flour whisked over medium heat until combined and a deep, golden brown colour) 1/4 cup bacon grease 2 cups chopped onions 1 cup chopped carrots 1 cup chopped celery 1/2 cup tomato puree 1 bouquet garni (a bunch of herbs such as parsley, thyme, and bay leaf either tied together or in a cheesecloth) Salt and pepper (makes 1 gallon) 1. In a stock pot, whisk the hot stock into the roux. 2. Meanwhile, in a large sauté pan, heat the bacon grease. When it is hot, add the vegetables and sauté until wilted, about 5 minutes. 3. Stir the tomato puree into the vegetables, and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. 4. Add the bouquet garni and continue to simmer, skimming off the fat as needed. 5. Season with salt and pepper. Simmer the sauce for about 20 minutes. 6. Strain the sauce through a fine strainer. See the original recipe on Food Network.com. Photograph: Williams-Sonoma

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