Sauce espagnole

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
1 tablespoon Oil
1 medium Onion, minced
1 medium Carrot, minced
1 medium Celery, stalk, minced
2 tablespoons Flour
1 each Bay leaf
1 pinch Thyme
1 each Garlic, clove
¼ teaspoon Pepper, cracked
1 medium Tomato, peeled, seeded, chopped
1½ cup Stock, beef, hot

Directions

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, Arnaud's Restaurant, New Orleans

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