Four Seasons' Brown Sauce (Sauce Espagnole)
- Ready In:
- 11hrs 20mins
- Ingredients:
- 12
- Yields:
-
4 Cups
ingredients
- 2 tablespoons pork fatback (or bacon)
- 1⁄2 cup carrot, sliced
- 1⁄4 cup onion, chopped
- 1 teaspoon thyme
- 1 bay leaf
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 1⁄2 cups flour
- 1⁄3 cup butter
- 1 1⁄2 quarts beef stock (or equivalent)
- 1 lb fresh tomato, peeled and chopped (or equivalent)
- 1 cup white wine
directions
- Brown carrots and onions slowly with the fatback and add the seasonings.
- Mix flour and butter to form a rouix and add, mixing well.
- Add a quart of stock and simmer very slowly for three hours.
- Strain.
- Let stand overnight.
- Add remaining stock, tomatoes and wine and simmer slowly for 2 hours, skimming fat and scum.
- Strain again.
- Enjoy!
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Reviews
-
Yum! This was really easy to make and turned out wonderful for me. I did make a change though. I used red wine (instead of white wine), because the veal recipe for which I was preparing this sauce suggested using madeira or red wine for a more hearty flavor. Otherwise, I followed the recipe exactly as written. It's very tasty and would be a really good base for so many wonderful dishes. I put a little extra in the freezer which I think will be excellent as a base for a savory beef stew.
Tweaks
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Yum! This was really easy to make and turned out wonderful for me. I did make a change though. I used red wine (instead of white wine), because the veal recipe for which I was preparing this sauce suggested using madeira or red wine for a more hearty flavor. Otherwise, I followed the recipe exactly as written. It's very tasty and would be a really good base for so many wonderful dishes. I put a little extra in the freezer which I think will be excellent as a base for a savory beef stew.