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Sauce Espagnole
Brown Sauce

From The Chef's Art, by Wayne Gisslen


For the Mirepoix:

4 oz onions, medium dice
2 oz carrots, medium dice
2 oz celery, medium dice
2 oz butter
2 oz flour
3 pints brown stock, hot
2 oz tomato purée

For the Sachet:

small piece bay leaf
pinch of thyme
2 parsley stems


Sauté the mirepoix in butter until well browned.

Add the flour and stir to make a roux. Continue to cook until the roux is browned.

Gradually stir in the brown stock and tomato purée, stirring constantly until the mixture comes to a boil.

Reduce the heat to a simmer and skim the surface. Add the sachet and let simmer for about 2 hours, until the sauce is reduced to the desired quantity. Skim as necessary.

Strain through a china cap lined with several layers of cheesecloth. Press on the mirepoix gently to extract juices.

Cover or spread melted butter on the surface to prevent skin formation. Keep hot in a hot-water bath or cool it in a cold-water bath for later use.

Yield: 1 quart

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