Eating Wells Espagnole Sauce Recipes

Steps:

• Cook carrot and onion in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Add flour and cook roux over moderately low heat, stirring constantly, until medium brown, 6 to 10 minutes. Add hot stock in a fast stream, whisking constantly to prevent lumps, then add tomato purée, garlic, celery, peppercorns, and bay leaf and bring to a boil, stirring. Reduce heat and cook at a bare simmer, uncovered, stirring occasionally, until reduced to about 3 cups, about 45 minutes.
• Pour sauce through a fine-mesh sieve into a bowl, discarding solids.
• *Available at some specialty foods shops and cooking.com (stock requires a dilution ratio of 1:16; 1/4 cup concentrate to 4 cups water).

Steps:

• Finely chop carrot, onion, thyme and bay leaf together in a food processor.
• Transfer vegetable mixture to a non-aluminum saucepan. Sprinkle cornstach over minced vegetables and toss to coat evenly.
• Stir in white wine and cook over moderate heat, stirring, for about 2 minutes, or until mixture is warm.
• Stir in stock. Bring mixture to a boil over medium heat, stirring freqently and scraping bottom of pan to prevent sticking.
• Reduce heat to low and simmer for 2 hours, or until mixture has reduced to 2 cups. Continue to stir often and make sure mixture does not stick to bottom or sides of pan.
• Stir in tomato puree and simmer about 45 minutes longer, continuing to stir often. Remove from heat. Strain through a fine sieve, discard solids.

Steps:

• Melt the butter in a large saucepan over medium-low heat. Whisk in the flour to make a smooth paste. Cook, stirring frequently with a wooden spoon and lowering the heat as needed to prevent burning, until the roux is several shades darker than peanut butter, 18 to 20 minutes.
• Stir in the carrots, celery and onions and cook, stirring occasionally, until the onions begin to soften, about 3 minutes. Stir in the tomato paste, then whisk in the white wine and cook until the mixture thickens, 1 to 2 minutes. Don't worry if the vegetables get stuck in the whisk; as you add more liquid, they will release and combine with the sauce. Whisk in the stock, 1 cup at a time, and lower the heat to a simmer.
• To make a bouquet garni, place the peppercorns, parsley, thyme and bay leaves and in a square of cheesecloth and tie it into a bundle with kitchen twine. Submerge the bouquet garni in the sauce.
• Simmer the sauce, using a spoon to skim off any fat or scum that rises to the surface, until it reduces by half and has the consistency of gravy, 30 to 45 minutes.
• Remove the bouquet garni, then strain the sauce through a fine-mesh sieve or cheesecloth. Use as desired as a base for sauces.

Steps:

• Coarsely chop shrimp shells. Place chopped shells in a 5 quart non-aluminum saucepan and add cognac, wine, stock, garlic, shallots, herbs and spices.
• Cover and cook over medium heat 15-20 minutes, or until the shallots are quite limp.
• Strain mixture through a fine sieve, pressing down with a spoon to force all of the liquid through. Discard solids. Return stock to a clean saucepan.
• Stir tomato puree into stock and cook, uncovered for 5 minutes, or until sauce thickens slightly.
• Remove from heat and add remaining ingredients.

Steps:

• Heat a skillet over medium heat. When pan is warm add butter and oil and heat until butter is melted.
• Clean and roughly chop onion, celery, carrot, bell peppers and parsley and add them to pan with the bay leaf. Cook until nicely browned.
• Mix the flour and seasonings together and add to pan. Cook, stirring constantly. This will cook the flour and develop wonderful flavor.
• Allow the flour to develop a light tan color. About a minute or two.
• Whisk in the stock and until everything is well incorporated. Taste and season with salt and pepper if desired.
• Allow to cook about five minutes or until desired thickness is achieved.
• Strain and serve or refrigerate and reheat when needed, whisking until smooth.

Steps:

• Combine the espagnole sauce, red wine reduction and garlic puree in a small non-aluminum saucepan. Simmer for 2-3 minutes, stirring constantly, until heated through.
• Remove from heat and season with salt and pepper to taste.