Espagnole Sauce

Yield

Makes 1 gallon

Ingredients

• 3 fl oz vegetable oil
• 1 lb medium-dice Mirepoix ingredients
• 2 fl oz tomato paste
• 1 gal 32 oz Brown Veal Stock
• 1 lb brown Roux
• 1 Sachet d'Epices
• salt, as needed
• pepper, as needed

Instructions

1. Heat oil in a rondeau over medium.
2. Saute the carrots until lightly browned.
3. Add onions, saute until translucent.
4. Add celery, cook until browned.
5. Add tomato paste, cook for 1-2 minutes.
6. Add stock, bring to simmer.
7. Whisk roux into stock, return to simmer, add sachet.
8. Simmer for 1 hour, skimming as needed.
9. Strain.
10. Season with salt and pepper.