Sauces:

Espagnole Sauce

Ingredients for 1 litre:

  • 60ml oil
  • 60g plain flour
  • 30g tomato paste
  • 1/5 lit hot beef stock
  • 80 g carrots
  • 80 g onions
  • 40 g bacon
  • bouquet garni
Method:

  1. Heat 60ml oil and add 60g flour. Cook over a low heat to make a brown roux.

  2. Allow to cool slightly and add 30g tomato paste.

  3. Gradually add 1/5 lit hot beef stock, a ladle at a time. Bring back to the boil after each addition, stirring constantly.

  4. Roughly cut 80 g carrots, 80 g onions and 40 g bacon and fry off in extra oil. Cook until golden brown. Drain and add to sauce along with bouquet garni.

  5. Simmer for 1-2 hours, stirring frequently. The finished sauce should be reddish brown and not too thick. Strain and use as required. ( 1 litre )