Short-Cut Sauce Espagnole
- Preparing Time: -
- Total Time: -
- Served Person:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 bay leaf
- 1/4 cup white wine
- 1/4 teaspoon dried thyme
- salt, pepper to taste
- Carbohydrate 17 g(6%)
- Cholesterol 20 mg(7%)
- Fat 9 g(15%)
- Fiber 3 g(11%)
- Protein 6 g(12%)
- Saturated Fat 4 g(22%)
- Sodium 540 mg(23%)
- Calories 174
Preparation Cook lard and butter together over medium heat for 5 minutes. Add onion, bay leaf and thyme, cook till onion browns. With slotted spoon, remove onion and bay leaf. Reduce heat, sprinkle in flour, cook for 2 minutes, stirring well. Add wine. Raise heat and stirring with a sauce whisk, slowly add boiling stock. Add meat glaze. Now, depending how hurried you are, either add the peeled and seeded tomatoes and boil hard till tomatoes are liquified and entire sauce is reduced to 1 1/4 cups, or, more quickly, boil sauce hard until reduced to 1 1/4 cups and then dissolve tomato paste in a small quantity of hot sauce and add to rest of sauce. (Using tomato paste, the entire sauce takes about 1/2 hour.) Add salt and fresh pepper to taste. Allow 2 or 3 tablespoons of sauce per serving.
Preparation Cook lard and butter together over medium heat for 5 minutes. Add onion, bay leaf and thyme, cook till onion browns. With slotted spoon, remove onion and bay leaf. Reduce heat, sprinkle in flour, cook for 2 minutes, stirring well. Add wine. Raise heat and stirring with a sauce whisk, slowly add boiling stock. Add meat glaze. Now, depending how hurried you are, either add the peeled and seeded tomatoes and boil hard till tomatoes are liquified and entire sauce is reduced to 1 1/4 cups, or, more quickly, boil sauce hard until reduced to 1 1/4 cups and then dissolve tomato paste in a small quantity of hot sauce and add to rest of sauce. (Using tomato paste, the entire sauce takes about 1/2 hour.) Add salt and fresh pepper to taste. Allow 2 or 3 tablespoons of sauce per serving.
