Basic Professional French Cooking

Sauce Espagnole

Ingredients (for 2.5 Liters)

100 g Flour

100 g Butter

Aromatic Elements

75 g Bacon

150 g Carrots, mirepoix

150 g Onions, mirepoix

250 g Tomatoes

1 clove Garlic, crushed

1 sprig Tarragon

Mushroom stems and trimmings

Procedure

1. -Bring the fond to a boil and skim. In a rondeau, cook the bacon in butter until lightly brown, add vegetables and cook.  When they begin to brown, sprinkle flour over the vegetables, stir with a wooden spoon and cook for 2 minutes.
   

2. -Add the hot stock and stir vigorously to avoid lumps. Bring to a simmer and add tomatoes, garlic, tarragon and any mushroom trimmings available.
   

3. -Simmer the sauce for 1 hour, skimming often. Strain and shill, if not using immediately. Refrigerate.

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