Sauce Espagnole

Ready in 1 hour

Try this Sauce Espagnole recipe, or contribute your own. "Celery" and "Sauces" are two of the tags cooks chose for Sauce Espagnole.

Top-ranked recipe named "Sauce Espagnole"


Ingredients

Are you making this? 
2 tb Flour
1 Garlic, clove
1 Bay leaf
1 pn Thyme
1 1/2 c Stock, beef, hot
1 md Onion, minced
1 md Carrot, minced
1/4 ts Pepper, cracked
1 md Tomato, peeled, seeded,
chopped
1 tb Vegetable oil
1 md Celery, stalk, minced
2 tb Butter

Original recipe makes 4 Servings

Servings  

Preparation

Melt the butter and add the oil. Add onion, carrot, and celery and cook until they begin to brown. Add flour and brown, stirring all the while. Add bay leaf, thyme, garlic, pepper and tomato. Simmer together for a minute and add the hot beef stock. Bring to a boil and reduce heat. Simmer, skimming from time to time, for an hour or more. Strain and cool before refrigerating. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Claude Aubert, Arnauds Restaurant, New Orleans

Calories Per Serving: 90 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Sauce Espagnole. Be the first to review it!

I'd rate it:


sign in to add your comment

Tags


Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free