Sauce Espagnole

Ingredients

• 2 oz oil
• 4 oz onions, diced
• 2 oz carrots, diced
• 2 oz celery, diced
• 2 ounces tomato paste
• 5 pints brown stock
• 6 ounces blonde roux

Sachet d'epices (place in 4" square of cheesecloth and tied)

• 3 or 4 parsley stems, chopped
• ½ teaspoon thyme leaves
• 1 bay leaf
• ½ teaspoon cracked black peppercorns
• 1 clove garlic, crushed

Directions

1. Brown Vegetables: Brown onions in hot oil. Add remaining vegetables and continue cooking until well browned.
2. Caramelize Paste: Stir in tomato paste and cook until it begins to brown and caramelize.
3. Build Sauce: Add stock and bring to a simmer. Whisk in the roux, ensuring all lumps are fully dissolved.
4. Simmer: Return to a gentle simmer, add the sachet, and cook ~1 hour, skimming the surface as needed.
5. Strain: Strain the sauce through cheesecloth until smooth.

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