• Mother Sauces - 05

    From Dave Drum@1:229/452 to All on Wed Oct 4 16:42:17 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sauce Espagnole
    Categories: Beef, Herbs, Vegetables
    Yield: 1 Quart

    3 tb Clarified butter
    3 tb A-P flour
    1 qt Beef or brown veal stock;
    - hot
    1 tb Bacon fat
    1/2 c Onion; coarse chopped
    1/4 c Carrot; coarse chopped
    1/4 c Celery' coarse chopped
    Salt & fresh ground pepper
    2 tb Tomato puree
    1 Bay leaf
    1 Sprig thyme
    1 Sprig Italian parsley

    Make a dark roux. In a medium pot over medium heat, melt
    the butter, then whisk in the flour and cook, stirring
    occasionally, until deep chocolate brown, 35ΓÇô40 minutes.
    Whisking constantly, slowly add the hot stock to the
    roux. Bring to a full boil, then lower the heat to
    simmer and cook, stirring occasionally, until lightly
    thickened, about 20 minutes

    Meanwhile, in a large skillet, heat the bacon or butter
    fat over medium-high. Add the onion, carrot, and celery,
    season lightly with salt and pepper, and cook, stirring
    frequently, until the onions are translucent, about 5
    minutes. Stir the tomato puree into the vegetables and
    cook until the tomato has concentrated to a paste and
    begins to brown, about 5 minutes. Add the
    tomato-vegetable mixture to the sauce, add the bay leaf,
    thyme, and parsley, and cook, skimming occasionally,
    until the sauce is concentrated and reduced slightly and
    the vegetables are very soft, about 45 minutes. Remove
    from heat and cool slightly.

    Set a fine mesh strainer over a large, heatproof bowl.
    Strain the sauce, discarding the solids. Use the sauce
    immediately or transfer to a heatproof container, cover
    the surface with plastic wrap, and refrigerate for up to
    3 days.

    By Saveur Editors

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives


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