Sauce Espagnole- Brown Sauce
EQUIPMENT: Measuring cup and spoons, large sauté skillet, large serving spoon and fine strainer
PREPARATION TIME: 30 minutes - Makes about 2cups (32tablespoons)
- 1 small onion, diced
- 1 small carrot, minced
- 1 stalk celery, minced
- 1 tablespoon tomato paste
- 3 cups Veal Stock or Beef Stock
- 2 sprigs fresh parsley
- ½ teaspoon dried thyme
- 2 cracked peppercorns
- 1 small bay leaf
- 1 tablespoon roux
In a hot, dry skillet over medium heat, dry sauté the onion, carrot and celery until slightly browned, 3 to 5 minutes, stirring occasionally. Add the tomato paste and cook, stirring until the paste turns reddish-brown in color, 3 to 5 minutes. Do not allow the residue that forms on the inside bottom of the pan to burn.
Slowly stir in the stock. Stir in the parsley, thyme, peppercorns, bay leaf and roux and mix well. Bring to a simmer and cook until reduced by about one-third, 10 to 15 minutes, stirring occasionally. Strain the sauce through a fine sieve.
PER TABLESPOON: 9 Calories, 0.3g Fat (17%calories from fat), l.2g Protein, 1½g Carbohydrates, Omg Cholesterol, 51mg Sodium
Variation: Garlic Cream Sauce; add roasted garlic (to taste) and ½ cup cream of half and half