Eating Wells Espagnole Sauce Recipes

EATING WELL'S ESPAGNOLE SAUCE

Steps:

• Finely chop carrot, onion, thyme and bay leaf together in a food processor.
• Transfer vegetable mixture to a non-aluminum saucepan. Sprinkle cornstach over minced vegetables and toss to coat evenly.
• Stir in white wine and cook over moderate heat, stirring, for about 2 minutes, or until mixture is warm.
• Stir in stock. Bring mixture to a boil over medium heat, stirring freqently and scraping bottom of pan to prevent sticking.
• Reduce heat to low and simmer for 2 hours, or until mixture has reduced to 2 cups. Continue to stir often and make sure mixture does not stick to bottom or sides of pan.
• Stir in tomato puree and simmer about 45 minutes longer, continuing to stir often. Remove from heat. Strain through a fine sieve, discard solids.

CLASSIC SAUCE ESPAGNOLE

Steps:

• Put lard in a heavy saucepan over low heat, cook for 10 minutes. Add carrot, onion, bay leaf and thyme; stir while cooking over medium heat and until onions are well browned. Spoon off 2 or 3 tablespoons of the liquid fat. Add wine and cook until liquid is reduced by half.
• While this mixture is reducing, melt the butter in another heavy saucepan, add the flour and brown over low heat. Remove from heat, add 2 cups of stock or combined boullion and meat glaze stirring with a whisk. Return to heat, bring to boil, add vegetable mixture. Reduce heat to very low and let cook for 3 hours, stirring occasionally and skimming from time to time.
• Strain the sauce through an extremely fine sieve, pressing down on vegetables with a wooden spoon. Add 1 cup stock and again simmer over lowest heat for 3 hours. Put in refrigerator overnight. In the morning skim off fat. Peel tomatoes after drenching with boiling water. Add tomatoes to sauce along with remaining stock. Cook over moderate heat. After tomatoes have liquified, continue cooking until you have about 1 1/4 cups sauce remaining. Add salt and fresh pepper to taste. Use 2 or 3 tablespoons of sauce per serving.

ESPAGNOLE SAUCE

Steps:

• 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.
• *Available at some specialty foods shops and cooking.com (stock requires a dilution ratio of 1:16; 1/4 cup concentrate to 4 cups water).