Name: Spaanse Saus (Sauce Espagnole)
Total time: 90 min
Ingredients: 2 ui (fijngehakt); 2 wortel (fijngehakt); 2 selderstengel (fijngehakt); 100 gr spek (in blokjes gesneden); 2 teentjes look (fijngehakt); 50 g boter; 50 g bloem; 1 l bruine fond (runder- of kalfsfond); 2 el tomatenpuree (of 1 klein blikje); Zout (naar smaak); Peper (naar smaak); 1 laurierblad; 2 takjes tijm; peterseliestengels

Spanish Sauce (Sauce Espagnole)

A classic, rich French brown sauce that serves as the base for many culinary creations.

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Gang: Main course

Cuisine: French

Keyword: brown sauce, sauce espagnole, Spanish sauce

Totale Tijd: 1 30

Porties:

Calorieën: 100kcal

Ingrediënten

Fat Mirepoix

2 onion Chopped
2 root Chopped
2 celery stalk Chopped
100 Gr bacon diced
2 Cloves garlic Chopped

Roux

50 g butter
50 g flower

Remainder

1 l brown stock beef or veal stock
2 el tomato paste or 1 small can
Salt to taste
Pepper to taste

Bouquet Garni

1 bay leaf
2 Twigs thyme
parsley stalks

Werkwijze

Melt the butter. Add the fat mirepoix. Fry the vegetables until soft.
Add the flour. Stir well.
Mix the tomato paste into the roux and vegetables.
Slowly add the brown stock, stirring continuously.
Place the bouquet garni in the sauce.
Let the sauce simmer for 1 hour over low heat, stirring occasionally.
Remove the bouquet garni and strain the sauce.

Voeding

Calories: 100kcal

Notities

All brown sauces

Red port sauce with berries

Spanish sauce – Sauce Espagnole

Demi-Glace

Jo Huys – Foodie