Espagnole: Brown Sauce Sauces - The Grand Dame! - Food55

Ingredients

• 2 kg (4.4 lbs) Beef or Veal Bones
• 2 tbsp (30 ml) Vegetable Oil
• 225 g (8 oz) Yellow Onion
• 150 g (5.3 oz) Carrot
• 115 g (4 oz) Celery
• 3.8 litres (1 gallon) Cold Water
• 1 Bouquet Garni
• 1 tsp (5 ml) Black Peppercorns
• 60 ml (1/4 cup) Clarified Butter
• 60 ml (1/4 cup) All-Purpose Flour
• 225 g (8 oz) Yellow Onion, finely diced
• 150 g (5.3 oz) Carrot, finely diced
• 115 g (4 oz) Celery, finely diced
• 60 ml (1/4 cup) Tomato Paste
• 1.9 litres (8 cups) Brown Stock
• 1/4 tsp (1.25 ml) Black Peppercorns