Espagnole Sauce
The basic method of making espagnole sauce is to prepare a dark brown roux, usually made of meat, vegetables, and seasonings.
Since we are not using meat we will not be able to get a traditional deep brown sauce.
For giving a darker shade, you can make a stock of roasted vegetables for this sauce.
Alternatively, you can also add coffee to give a deeper colour. A Fine Collection Of Italian Sauces
Ingredients:
2 tbsp – Butter
8 No – Mushrooms chopped
2 cup – Vegetable stock
3/4 cup – Tomato puree
4 No – Shallots diced
1 No – Carrot medium diced
4 No – Celery stem
1 tbsp – Basil or Thyme or Parsley
2 tbsp – Flour
1/4 tsp – Pepper
1/4-1/8 tsp – Coffee
Salt to taste
Method:
Melt butter in a stock pot over medium heat and saute mushrooms, carrots, celery and shallots till tender.
Take the pan off the heat and stir in the flour. Return to heat and cook the flour mixture (roux) until it turns brown but don’t let it burn.
Add the stock, coffee (dissolved in a tsp of water), herbs, seasonings and tomatoes.
Keep stirring continuously till the mix begins to thicken. Let it simmer for a while. Ready To Use Minor’s Brown Sauce – Espagnole
