This Espagnole sauce is normally associated with meat and game, but also goes well with vegetables, or can be used to bind fillings for pies. This sauce freezes well, the sauce as it is or as a basis for other sauces.
- 1 carrot finely chopped
- 1 onion finely chopped
- 1 stalk celery finely chopped
- 25 grams mushroom stalks finely chopped
- 1 leek finely chopped
- 50 grams rindless streaky bacon diced
- 25 grams butter
- 2,5 tsp oil
- 50 grams flour
- 3 cups beef stock
- 1 bouquet garni
- 4 peppercorns
- 2 tsp tomato pureé
- 1 tsp salt
- freshly ground pepper
- Melt the butter and oil in a heavy-based saucepan and add the bacon. Sauté for 2 minutes.
- Add all the vegetables and sauté until they begin to change color.
- Remove the saucepan from the stove and stir in the flour, a little at a time.
- Return to the stove and cook, stirring continuously, until a brown roux is obtained, 5 to 10 minutes.
- Remove from the stove, and add the stock gradually, stirring all the time.
- Return to stove and bring to boil, stirring continuously.
- Add the bouquet garni and the peppercorns and simmer for 30 minutes, skimming every now and then.
- Add the tomato pureé and simmer, half-covered, for a further 45 minutes.
- Strain the sauce through a coarse sieve, pressing all the juices from the vegetables until only dry pulp remains. (Discard the pulp)
- Reheat, season with salt and pepper, and serve.