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Espagnole Sauce

INGREDIENTS

1small carrot, coarsely chopped
1medium onion, coarsely chopped
1/2stick (1/4 cup) unsalted butter
1/4cup all-purpose flour
2large garlic cloves, coarsely chopped
1celery rib, coarsely chopped
4cups hot beef stock
1/4cup canned tomato purée
2large garlic cloves, coarsely chopped
1celery rib, coarsely chopped
1/2teaspoon whole black peppercorns
1Turkish or 1/2 California bay leaf

INSTRUCTIONS

1.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.
2.Pour sauce through a fine-mesh sieve into a bowl, discarding solids.