Espagnole Sauce

This is one of the classic french foundation sauces even if its title is attributed to the Spanish. :) It makes any dish lush. 

Ingredients:

1 gallon Brown Stock, hot
1 1/2 cups Roux
1/4 cup bacon fat
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
1/2 cup tomato puree
1 Bouquet Garni

In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the bacon fat. Add the vegetables. Season with salt and pepper to taste. Saute until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 45 minutes. Strain the sauce through a cheese cloth or a china cap.

Breton Sauce, Inspired by Larousse Gastronomique

• 6 large onions, cut into rings
• 2 tablespoons butter or clarified butter*
• 2 TB of Consomme* and 2 TB of Espagnole Sauce*.

Cook onions in butter on low heat until very soft and limp.  Strain then add consomme and espagnole sauce to the butter onion sauce. Add sugar, butter, and chicken glaze to taste.  Your stomach will thank you, but your arteries will not.