Video tutorial on Mother Sauces-Sauce Espagnole-Espanol
ESPAGNOLE
SAUCE ESPAGNOLE
Yield: 2 L (2 kg/2 qt)
For the Sauce
1.5 L (1 qt, 13 oz) veal stock
20 g (2⁄3 oz) all-purpose flour
20 g (2⁄3 oz) butter
The Aromatic Elements
40 g (1 1⁄3 oz) bacon, cut in lardons
80 g (2 2/3 oz) carrots, cut in mirepoix
80 g (2 2/3 oz) onions, cut in mirepoix
125 g (4 oz) tomatoes, chopped
30 g (1 oz) tomato paste
1 garlic clove, crushed
1 sprig tarragon
Mushroom stems and trimmings
Procedure
Bring the stock to a boil and skim. Set aside to cool.
In a rondeau, cook the bacon in a small amount of butter until lightly browned.
Add the carrots and onions and continue to cook. When the vegetables begin to brown, add the remaining butter. Sprinkle with flour (singer), stir with a wooden spoon, and let brown.
Add the stock and stir vigorously to avoid lumps. Bring to a simmer and add the tomatoes, tomato paste, garlic, tarragon, and any mushroom trimmings available.
Simmer the sauce for 40 minutes to an hour, skimming often. Strain the sauce, chill it down and refrigerate.
chef Rogers
via How to Make a Sauce Espagnole-Espanol-Mother Sauces-Brown Sauces-Online cooking Classes