Sauce Espagnole

"Adopted! No comments by original poster. QDM: Pretty self explanatory, I'd say."
 
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Ready In:
1hr 45mins
Ingredients:
12
Yields:
5 pints (about)
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ingredients

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directions

  • Sachet d'epices: ingredients are placed into a 4" square of cheesecloth and tied into a sack.
  • Brown the onions in the hot oil; add the rest of the mirepoix and continue to brown.
  • Add the tomato paste and cook until it begins to brown and caramelize.
  • Add the stock, and bring to a simmer.
  • Whip the roux into the stock, making sure all lumps are broken up.
  • Return to a simmer and add the sachet.
  • Simmer for about 1 hour, and skim the surface if necessary.
  • Strain the sauce through cheesecloth.

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RECIPE SUBMITTED BY

<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>
 
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