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Makes
1 & 1/2 cups of sauce
Author Notes
One of five basic mother sauces, espagnole has got to be my favorite. —mtlabor
Ingredients
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1 ounce
clarified butter
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1 ounce
flour
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2 ounces
onion, minced
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1 ounce
carrot, minced
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1 ounce
celery, minced
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1 teaspoon
tomato puree (ketchup is totally fine here)
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2 cups
beef/veal stock
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salt and pepper, to taste
Directions
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Heat a medium saucepan under moderate heat and add your butter.
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Let the butter warm up in the pan for just a minute, then add your flour.
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Stir the flour until it's incorporated with the butter. You'll want to heat your roux until it's almost the color of peanut butter.
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Then you'll want to add your onions, carrots, and celery.
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Give it a good stir to incorporate the vegetables in with the roux.
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Cook the mixture until your vegetables start to caramelize, about 3-5 minutes. Then add your tomato puree, aka ketchup.
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Give it a good stir to incorporate the ketchup into the vegetable/roux mixture.
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Then slowly add in your cold beef stock, while stirring. You want to do it slowly so that you don't get any lumps.
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Once you have all your stock in the saucepan, bring mixture to a boil for about 3-5 minutes. This is to ensure that you cook out your starch in your flour.
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Let simmer for about 10-15 minutes, until mixture is thickened enough to coat the back of a wooden spoon.
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Then you'll want to strain your mixture.
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And season it to taste with salt and pepper.
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