SAUCE ESPAGNOLE (BROWN SAUCE)
About 5 cups
To increase the usefulness of this time-consuming sauce, prepare it and freeze in cubes (see Keeping Sauces) or 1-cup amounts, then reheat and use as is or as a base for any of the brown sauce variations that follow.
Heat in a large heavy saucepan or Dutch oven:
- 1 stick (4 ounces) butter or ½ cup beef or veal drippings or bacon fat
Add and cook, stirring, until beginning to brown:
- ½ cup finely chopped onions
- ¼ cup finely chopped carrots
- ¼ cup finely chopped celery
Add and cook, stirring until the flour is thoroughly browned:
- ½ cup all-purpose flour
Stir in:
- 10 black peppercorns
- 2 cups drained and finely chopped canned whole tomatoes or 2 cups tomato puree
- ½ cup coarsely chopped parsley
Add:
- 8 cups Brown Beef Stock
Increase the heat to high and bring to a boil, then reduce the heat and simmer until reduced by half, 2 to 2 ½ hours. Stir occasionally and skim off the fat as it rises to the top. The sauce should be the consistency of heavy cream, and no thicker.
Strain the sauce through a fine-mesh sieve into a bowl. Stir occasionally as the sauce cools to prevent the formation of a skin. If necessary, thin with additional stock or water. If you are using this sauce as is, season to taste with:
- (Salt and black pepper)