Espanyol: base brown sauce

Espanyol sauce – one of the five basic sauces of the classic french food. It is usually served with meat dishes or used in the preparation of another demiglas sauce. Espanyol prepared on the basis of beef broth, which is evaporated to the right consistency along with such additional ingredients, like tomato paste, which gives the sauce a pleasant sourness, and pasta ru made from fat, flour and mirpua (vegetable set of celery, carrots and onions). Roux with vegetables not only thickens the sauce but and saturates it with a rich taste and aroma. When making the sauce, do not forget to mix it continuously, and strain it at the very end so that it was smooth and uniform. Nutrition value of one serving: (total Calories 61, total fats 3 g., Saturated fats g., Proteins 2 g., carbohydrates 6 g., fiber g., cholesterol mg., sodium mg., sugar g. Time: 1 hour. 15 minutes. Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 1 bay leaf
• 0.5 tsp dried thyme
• 3-4 fresh parsley stalks
• 7-8 peas of black pepper
• 30 gr ghee
• 0.5 tbsp. onion (diced)
• 1/4 Art. carrots (diced)
• 1/4 Art. celery (diced)
• 30 gr flour
• 3 tbsp. beef broth
• 2 tbsp. l tomato puree

Recipes with similar ingredients: bay leaf, thyme, parsley, black peas, ghee butter, onions, carrots, celery, premium flour, broth, mashed tomatoes

Recipe preparation:

1. Expose all the ingredients. Fold a piece of gauze bay leaf, thyme, stalks of parsley and pepper and tie with kitchen thread. Leave the long end of the thread so that you can tie it to the handle of the pan, and it was easier for you to pull out the pouch.
2. In a thick-bottomed saucepan over medium heat, melt the butter until it will not start to foam.
3. Add the mirapua (onions, carrots and celery) and fry in for a few minutes until the vegetables are lightly browned. But don’t give them fry too much.
4. Using a wooden spoon, add flour to the pan until completely interfere with it, and you get a thick paste (ru).
5. Reduce the heat and cook for another 5 minutes, until it starts to take on a light golden color. But watch out so that the paste does not burn!
6. Using a whisk, slowly stir in the broth and tomato mashed potatoes, vigorously whipping so that no lumps are formed.
7. Bring to a boil, reduce heat, add bag with spices and simmer for about 50 minutes or until general the sauce volume will not decrease by about a third. Do not forget stir so that the sauce does not burn.
8. Use a ladle to remove any impurities from the surface.
9. Remove the sauce from the heat and remove the gauze bag. For more uniform consistency strain the sauce through a sieve, covered a piece of gauze. If you don’t serve the sauce right away, cover it and keep warm until ready to use. Or serve hot and enjoy!