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Recipe By Jaxters

Ref: 1006
Heading: Sauces Dressings & Dips
Cuisine: Spanish
Food Type: Meat
No of Portions: 6
Change no of portions required to :

Ingredients & Prep

   1000 ml  Water
   100 g  Onion chopped
   30 g  Tomato puree
   30 g  Carrot finely chopped
   30 g  Celery finely chopped
   30 g  Butter salted
   30 g  Flour
   1 Bay leaf
   1 Beef stock cube or Jell pot
   1/2 tsp  Dried thyme
   1 tsp  Dried parsley
   1/4 tsp  Freshly ground black pepper


  Step 1
Place butter, carrot, celery & onion in a saucepan over a low to med heat & cook & stir until the veg has coloured light golden brown.
  Step 2
Add tomato puree stir & cook for 1 minute, add pepper & flour & mix in & cook for I more minute, take off the heat & add bay leaf, thyme & parsley, then add a little of the water, mix well, then a little more mix & then the rest until smooth, place back on the heat & simmer for 1 hour or reduced by half, stir often.
  Step 3
When reduced pour through sieve to remove bit, done.

Suggestion & Tips

A must with roast red meats.
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