Espagnole Sauce Recipe
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Cooking tools:
- Cheesecloth
- Fine-mesh sieve
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Whisk
- Spoon
- Measuring cup
Ingredients
- 4 cup(s) beef or veal stock
- 4 tbsp unsalted European butter
- 1 small yellow onion, peeled and chopped
- 1 carrot, peeled and chopped
- 1 stalk celery, chopped
- 4 tbsp all-purpose flour
- 1/4 cup(s) tomato purée
- 1 dried bay leaf
- 2 sprigs of fresh thyme
- salt, to taste
- freshly ground pepper, to taste
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