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Espagnole Sauce
| Recipe Submitted by: |
Mike Bersell |
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| Categories: |
Sauces |
| Yield: |
5 quarts |
| Ingredients |
Amount |
Method |
| Onions, diced |
1 lb. |
Saute vegetables in oil until onions are
transparent.
Add flour and cook for 10 minutes.
Add heated brown stock and tomato puree,
stirring until slightly thickened and
smooth.
Add bay leaf, salt and pepper and cook
1
hour.
Strain and hold for service. |
| Celery, diced |
8 oz. |
| Carrots, diced |
8 oz. |
| Canola Oil |
8 oz. |
| AP Flour |
8 oz. |
| Brown Stock |
5 qts. |
| Tomato Puree |
8 oz. |
| Bay Leaf |
1 each |
| Salt and Pepper |
to taste |
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