SAUCE ESPAGNOLE (2)

SAUCE ESPAGNOLE (2) image

Yield 1 quart

Number Of Ingredients 10

2 oz butter
1 onion, sliced
½ carrot, diced
1 celery rib, diced
½ cup flour
2 Tblsp tomato paste
1 qt brown sauce or canned bouillon
1 bay leaf
½ tsp dried thyme
¼ bunch parsley

Steps:

Melt butter over medium heat in a saucepan. When foam sub sides, turn heat to medium high; add onion, carrots and celery. Cook, stirring often, until lightly browned, about 8 minutes. Add four; cook, stirring often, until dark brown, 8-21 minutes. Add tomato paste , brown stock or beef broth and bay leaf, thyme and parsley. Turn heat to high; heat to a boil. Reduce heat to low, simmer 1 hour, skimming occasionally. Strain sauce through a fine sieve, pressing solids. Nutritional Information Per tablespoon: 11 calories, 61% of calories from fat, 1 gram fat, 2 mg cholesterol, 1 g carbohydrates, 400 mg sodium