Sauce Espagnole 2 Recipe

Ingredients

2 oz butter

1 onion, sliced

½ carrot, diced

1 celery rib, diced

½ cup flour

2 Tblsp tomato paste

1 qt brown sauce or canned bouillon

1 bay leaf

½ tsp dried thyme

¼ bunch parsley

Preparation

Melt butter over medium heat in a saucepan. When foam sub sides, turn heat to medium high; add onion, carrots and celery. Cook, stirring often, until lightly browned, about 8 minutes. Add four; cook, stirring often, until dark brown, 8-21 minutes.

Add tomato paste , brown stock or beef broth and bay leaf, thyme and parsley. Turn heat to high; heat to a boil. Reduce heat to low, simmer 1 hour, skimming occasionally. Strain sauce through a fine sieve, pressing solids.

Nutritional Information Per tablespoon: 11 calories, 61% of calories from fat, 1 gram fat, 2 mg cholesterol, 1 g carbohydrates, 400 mg sodium