Also known as Espagnole Sauce
Makes about 4 cups
1/2 bay leaf 2 parsley stems (no leaves)
teaspoon dried thyme leaves
1 clove garlic
1 piece of cheesecloth, cut
into a 6-inch square
1 piece of butcher's twine, cut 12 inches long
1 small onion, peeled
1 carrot, peeled
1 stalk celery
1/2 cup butter
1/2 cup all-purpose flour
6 cups beef stock or bouillon, room temperature
ounces tomato puree
1/8 teaspoon salt
1 1/8 teaspoon ground white
1. To make sachet, place the bay leaf, parsley stems, thyme and
garlic in the square of cheesecloth. Gather up the corners and twist together.
Using just one end of the string, tie the sachet closed. The other end of the
string (the long end) will be suspended from the handle of the saucepan.
Cut the onion, carrot and celery into medium (1/2-inch) dice. Set aside. Mince
3. Heat the 1/2 cup butter in small saucepan until hot. Whisk in
the flour (to a paste consistency) and cook over medium heat, stirring
constantly, for 5 to 6 minutes until mixture (roux) bubbles, turns light brown
in color and has a nutty aroma. This is called a dark roux. Set aside.
Place the remaining 2 tablespoons butter in heavy, 4-quart stockpot over medium
5. Add the onion, carrot and celery. Saute the vegetables, stirring
often, for about 5 to 6 minutes or until well browned. Add minced garlic and
saute another 1 to 2 minutes.
6. Add the cooked roux to the vegetables,
stirring to combine.
7. Gradually, pour in the brown stock and then the
8. Tie the pre-made sachet to one handle of the stockpot,
letting it dangle in the liquid.
9. Bring to a boil, skimming off any
impurities from the surface, as needed.
10. Reduce heat and simmer,
uncovered, for about 2 hours, skimming the surface occasionally, until the
sauce is reduced to about 1 quart.
11. Untie sachet. Then pour sauce (and
sachet) into a fine strainer or china cap lined with cheesecloth. Use a ladle
or spoon to gently press any remaining vegetables through the strainer. Discard
12. Season to taste with salt and white pepper, if desired.
13. Set over a double boiler filled with warm water until ready to serve.
Or cool completely, then cover and store in the refrigerator in an airtight
container for up to I week. Sauce may also be frozen for up to 3 months. Makes
about 1 quart.
A '"brown stock"
is simply a stock made with roasted bones, rather than bones that have only
been rinsed and/or blanched prior to use. To make a brown stock, you can use
roasted beef or veal bones or roasted chicken bones. In this recipe, we are
calling for a brown stock made with roasted beef bones.
Place 4 cups Brown
Stock and 4 cups Brown Sauce/Sauce Espagnole in a heavy, I-quart saucepan.
Bring to a boil over medium heat, stirring occasionally. Reduce heat and
simmer, uncovered, for 15 to 20 minutes or until the sauce is reduced by
one-half. Remove from heat. Pour sauce through a fine strainer or china cap
lined with cheesecloth. Allow to cool completely. Then cover and store n the
refrigerator in an airtight container for up to 1 week. Sauce may also be
frozen for up to 3 months. Makes 1 quart
Bordelaise Sauce: Place
1 cup red wine, 2 minced shallots, 1/4 teaspoon crushed black Peppercorns pinch
of thyme and 1/2 bay leaf in a saucepan. Bring to a boil and then reduce to
medium heat. Cook for about 33 minutes or until reduced by three-fourths. Add 1
quart Demi-glace (see above) and simmer for 15 to 20 minutes. Remove from heat
and strain through a line strainer (or cheesecloth). Cut 2 tablespoons butter
into small pieces and drop them, one at a time, into the sauce while stirring
constantly to combine. Serve immediately. Makes about 4 cups.
Madeira Sauce: Place 1 quart Demi-glace (see above) in a heavy
saucepan over medium heat. Cook for 30 to 45 minutes until reduced to 1/2 cup.
Add 1/4 cup Madeira Wine, stirring to combine. Serve immediately. Makes about 4
Mushroom Sauce: Melt 1 tablespoon butter in a heavy saute
pan over moderate heat. Add 1 minced shallot and saute for 2 to 3 minutes until
translucent. Add 1/2 pound sliced mushrooms and continue sauteing until brown.
Add 1 quart Demi-glace (see above) and simmer for about 10 minutes. Add 1
tablespoon dry sherry and 1 teaspoon lemon juice. Serve immediately.