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Categories: Sauces, Spanish, Masterchefs, Norleans, Arn
Yield: 4 servings
2 tb Butter
1 tb Oil
1 md Onion, minced
1 md Carrot, minced
1 md Celery, stalk, minced
2 tb Flour
1 Bay leaf
1 pn Thyme
1 Garlic, clove
1/4 ts Pepper, cracked
1 md Tomato, peeled, seeded,
-- chopped
1 1/2 c Stock, beef, hot
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.
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Sauce Espagnole