Sauce Espagnole
One of Auguste Escoffier's five "mother" sauces of classic French cooking that is used as a base to create other sauces. Use for the recipe, Veal Scallops with Eggplant and Tomato.This version is based on a recipe from 5 Star Sensations, Carl Quagliata, 1991, The Auxiliary of University Hospitals of Cleveland.
Servings: 8 cups
Ingredients
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 10 cups reduced sodium beef stock preheated
- 1/2 cup chopped mushrooms
- 1 cup diced celery
- 1 cup diced onion
- 1 cup diced carrots
- 4 1/2 cups crushed tomatoes
Instructions
- To save time, use food processor to chop vegetables and mushrooms.
- Place 6-quart stock pot over medium-high heat. Melt butter. Add flour and whisk to make a brown roux, about 5 minutes. Add beef stock and remaining ingredients, bring to a boil, then reduce heat to simmer about 3 hours or until sauce is reduced to approximately 8 cups.
- Pass mixture through a sieve. Refrigerate or freeze in portions required for recipes.
Notes
This makes a lot but freezes well for future use.