Sauce Espagnole/1i02 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Use with sturgeon stroganoff,
1/2 cup: Lard or beef fat,
1/2 cup: Flour,
8 cup: Brown stock,
1 tsp: Thyme leaves,
3 tbsp: Tomato paste,
1/3 cup: Onion-chopped,
1/3 cup: Carrot, chopped
1/3 cup: Celery-chopped,
1 each: Bay leaf, crushed
2 each: Parsley sprigs,
Salt & pepper,
Directions:
Fat grams per serving: Approx. Cook Time: 02:00 Melt
lard in saucepan. Add flour & blend well, cooking until flour has
turned hazelnut color. Add 6 cups Brown Stock, blend well, simmer for
4 hrs. Make a mirepoix by combining thyme,tom- ato paste, onion,
carrot, celery, bay leaf & parsley. Add to sauce w/ remaining 2 cups
of stock & bring to boil. Allow to simmer 2 more hours, or until
reduced to 4 cups. Strain. Knorr Swill Demi-Glace may be substituted
for stock. This dish may be adapted to sturgeon. This should be
served w/ rice.
Source from luhu.jp
lard in saucepan. Add flour & blend well, cooking until flour has
turned hazelnut color. Add 6 cups Brown Stock, blend well, simmer for
4 hrs. Make a mirepoix by combining thyme,tom- ato paste, onion,
carrot, celery, bay leaf & parsley. Add to sauce w/ remaining 2 cups
of stock & bring to boil. Allow to simmer 2 more hours, or until
reduced to 4 cups. Strain. Knorr Swill Demi-Glace may be substituted
for stock. This dish may be adapted to sturgeon. This should be
served w/ rice.
Source from luhu.jp