Sauce Espagnole
Sauce Espanol is arguably the most important of the French 'mother' sauces. Making it is an incredibly satisfying feat. It's not difficult at all. You can almost see the flavors developing and it has...
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Cooking tools:
- Blender
- Fine-mesh sieve
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Wooden spoon
- Ladle
- Airtight container
- Freezer
Ingredients
- 1 tbsp unsalted butter
- 2 medium carrots (peeled and chopped)
- 2 stalks celery chopped
- 2 medium onions coarsely chopped (or one large)
- 10-12 sprigs fresh parsley sprigs (chopped)
- 1 tsp freshly ground black pepper
- 1 tbsp dried thyme
- 3-4 dry bay leaves
- 280 ml beef consommé (Campbell's)
- 1 liter good quality low sodium beef stock
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