Espagnole Sauce Recipe

By April 4, 2013
Published:Ingredients
- 2 tbsp oil
- 2 oz bacon
- 2 carrot
- 2 oz mushroom peelings
- 2 tbsp flour
- 1 onion
- 1 bouquet garni
- 2 pint good stock
- 2 tbsp tomato puree
- 1 clove garlic
- 1 wineglass white wine
- seasoning
- 1 glass sherry
Instructions
- Dice the bacon and vegetables finely.
- Heat the oil and add the bacon and vegetables. Cook slowly for about 15 minutes, stirring occasionally.
- Add the flour and cook slowly for a further 15 minutes, still stirring. The flour should be golden brown.
- Remove from heat and add 1¾ pints of stock, the white wine, mushroom peelings and bouquet garni. Bring to the boil and simmer for 30 minutes.
- Add the remainder of the stock, cool and skim.
- Reduce the sherry to half and add to the sauce. Adjust the seasoning.
- Cuisine: Game Sauces
- Course: Main