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Sauce Espagnole
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Submitted by:
Jimmy |
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Classic Brown Mother Sauce |
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INGREDIENTS:
- 1 small , Carrot Coarsely Chopped
- 1 medium , Onion Coarsely Chopped
- 1/4 cup(s) , Unsalted Butter
- 1/4 cup(s) , Flour
- 4 cup(s) , Beef Stock
- 1/4 cup(s) , Canned Tomato Puree
- 2 large , Garlic Cloves Coarsely Chopped
- 1 large , Celery Rib Coarsely Chopped
- 1/2 teaspoon(s) , Whole Black Peppercorns
- 1/2 large , Bay Leaf
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| Instructions: |
Cook carrot and onion in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Add flour and cook roux over moderately low heat, stirring constantly, until medium brown, 6 to 10 minutes. Add hot stock in a fast stream, whisking constantly to prevent lumps, then add tomato purée, garlic, celery, peppercorns, and bay leaf and bring to a boil, stirring. Reduce heat and cook at a bare simmer, uncovered, stirring occasionally, until reduced to about 3 cups, about 45 minutes.
Pour sauce through a fine-mesh sieve into a bowl, discarding solids. |
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