Recipe of Quick Espagnole Sauce

Hey everyone, it's Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Prepare Speedy Espagnole Sauce. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Espagnole Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Espagnole Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to prepare a few components. You can have Espagnole Sauce using 10 ingredients and 3 steps. Here is how you can achieve it.

One of the French mother sauces.

Ingredients and spices that need to be Take to make Espagnole Sauce:

1. 1 small carrot
2. 1 medium onion
3. 1 rib celery
4. 1 leaf bay leaf
5. 1 quart beef stock see my recipe batch 2
6. 1/2 stick butter
7. 1 teaspoon whole peppercorns
8. 1/4 cup tomato paste
9. 1/4 cup all-purpose flour
10. 1 teaspoon minced garlic

Steps to make to make Espagnole Sauce

1. Cut the celery, carrots, and onion coarsely. Fry in butter till browned. Lightly crush the peppercorns.
2. Add flour and and make a roux. Heat the beef stock in another pot. When the roux is browned about 6 minutes, add the tomato paste, garlic, broth, and bay leaf. Whisk so the roux won't lump up. Add in the peppercorns.
3. Simmer and allow to reduce for 45 minutes. When reduced strain through a sieve. Discard the solids. Done let cool. You have just made a mother sauce!!!

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So that's going to wrap it up for this special food Steps to Make Perfect Espagnole Sauce. Thanks so much for your time. I'm confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!