Sauce Espagnole

Ready in 1 hour

Top-ranked recipe named "Sauce Espagnole"

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Try this Sauce Espagnole recipe, or contribute your own. "Celery" and "Sauces" are two tags used to describe Sauce Espagnole.


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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,
1 tb Vegetable oil
1 md Celery, stalk, minced
2 tb Butter

Original recipe makes 4 Servings



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!

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