SAUCE ESPAGNOLE (2)
Steps:
- Melt butter over medium heat in a saucepan. When foam sub sides, turn heat to medium high; add onion, carrots and celery. Cook, stirring often, until lightly browned, about 8 minutes. Add four; cook, stirring often, until dark brown, 8-21 minutes. Add tomato paste , brown stock or beef broth and bay leaf, thyme and parsley. Turn heat to high; heat to a boil. Reduce heat to low, simmer 1 hour, skimming occasionally. Strain sauce through a fine sieve, pressing solids. Nutritional Information Per tablespoon: 11 calories, 61% of calories from fat, 1 gram fat, 2 mg cholesterol, 1 g carbohydrates, 400 mg sodium
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Sayyed Myan Hussain
[email protected]This sauce was a bit too rich for my taste, but it was still good. I would recommend using less butter next time.
Aarus gaming
[email protected]I love this sauce! It's so rich and flavorful. I've used it on chicken, beef, and pork and it's always been a hit. I highly recommend it!
Walnet Ngosso
[email protected]This sauce was easy to make and tasted delicious. I used it on chicken and it was a hit. I will definitely be making this again.
Abijit Khan
[email protected]I've made this sauce several times now and it always turns out great. It's so versatile and can be used with a variety of dishes. I highly recommend it!
MD Arafat islma Sanny
[email protected]This sauce was amazing! I made it for my family last night and they loved it. It was so rich and flavorful. I will definitely be making this again.