Sauce Espagnole
recipe

A rich and versatile brown sauce perfect for enhancing meats and pasta dishes. This traditional French recipe requires some time but is well worth the effort.
Preparation Time: 2-3 hours
Serving Size: approximately 1 liter

Ingredients

- 6 tablespoons clarified butter
- ¾ cup diced carrots
- ¾ cup diced onions
- ¾ cup diced celery
- ½ cup diced cooked ham
- ¾ cup all-purpose flour
- 6 cups beef stock
- 2 tablespoons tomato paste
- Bouquet garni with 3 sprigs of parsley, 1 thyme sprig, 1 bay leaf

Instructions

1. Heat the clarified butter in a heavy-bottomed pot. Add the diced carrots, onions, celery, and ham. Sauté lightly for about 10 minutes.
2. Stir in the flour and mix well. Increase the heat and continue cooking until the flour turns a nutty brown color.
3. Remove the pot from the heat and gradually add the beef stock, whisking vigorously to prevent lumps.
4. Incorporate the tomato paste and add the bouquet garni.
5. Simmer gently for at least two hours. Skim off any fat from the surface regularly to achieve a clearer sauce. Add more beef stock if necessary.
6. Finally, strain the sauce. Season with salt and pepper to taste.
Nutritional Information (per 100g):
- Energy: 70 kcal
- Protein: 1.5 g
- Carbohydrates: 5 g
- Fat: 5 g
- Sodium: 0.2 g

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