Espagnole or Brown Sauce

Ingredients

• Mirepoix:
• 1 lb. onions/md
• 8 ounces carrots/md
• 8 ounces celery/md
• 8 ounces butter
• 8 ounces flour (bread or mixture of brd/pastry
• 6 quarts brown stock
• 8 ounces tomato puree
• Sachet:
• 1/2 bay leaf
• 1/4 teaspoon thyme
• 8 parsley stems

Method

• 1. Saute the mirepoix in the butter until well browned (caramelized).
• 2. Add the flour and stir to make the roux. Continue to cook until the roux is browned.
• 3. Gradually stir in the brown stock and tomato puree, stirring constantly until the mixture comes to a boil.
• 4. Reduce heat to simmer and skim the surface. Add the sachet and let simmer for about 2 hours, until the sauce is reduced to 1 gallon. Skim as often as necessary.
• 5. Strain through a china cap lined with several layers of cheesecloth. Press on the mirepoix gently to extract their juices.
• 6. Cover or spread melted butter on surface to prevent skin formation. Keep hot in a BM or cool in a cold water bath for later use.

Notes

• SERVINGS: 50
• SOURCE: Gisslen Text