Sauce Espagnole - Great Chefs Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
1 pinch: Thyme,
1 tbsp: Oil,
1 each: Garlic, clove
1 medium: Onion, minced
1/4 tsp: Pepper, cracked
1 medium: Carrot, minced
1 medium: Tomato, peeled, seeded,
1 medium: Celery, stalk, minced
-- chopped,
2 tbsp: Flour,
1 1/2 cup: Stock, beef, hot
1 each: Bay leaf,
Melt the butter and add the oil. Add onion, carrot, and celery
Directions:
and cook until they begin to brown.
Add flour and brown, stirring all the while.
Add bay leaf, thyme, garlic, pepper and tomato. Simmer together
for a minute and add the hot beef stock.
Bring to a boil and reduce heat. Simmer, skimming from time to
time, for an hour or more.
Strain and cool before refrigerating.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Claude Aubert, Arnauds Restaurant, New Orleans
Source from luhu.jp
Add flour and brown, stirring all the while.
Add bay leaf, thyme, garlic, pepper and tomato. Simmer together
for a minute and add the hot beef stock.
Bring to a boil and reduce heat. Simmer, skimming from time to
time, for an hour or more.
Strain and cool before refrigerating.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Claude Aubert, Arnauds Restaurant, New Orleans
Source from luhu.jp