Espagnole Sauce

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title: espagnole sauce
categories: professional, sauce
servings: 1

1 lb onion
8 oz carrot
8 oz celery
8 oz unsalted butter
8 oz bread flour
6 qt brown stock
8 oz tomato puree
1/2 bay leaf
1/4 t thyme
6 parsley

saute the mirepoix in butter, until well browned
add the flour, heat and stir to make a brown roux
gradually stir in brown stock and tomato puree
heat and stir to the boil, reduce heat, and skim the surface well
combine the bay leaf, thyme, and parsley in a piece of cheesecloth for a
sachet
add the sachet to the sauce and simmer for 2 hours, until reduced to four
quarts
skim as necessary
strain through a chinois, pressing mirepoix to extract juices cover with
a lid or melted butter to prevent skin formation
serve hot or warm

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