Espagnole Sauce

Espagnole Sauce
Yield 1 Quart

Ingredients:

2 1/2 oz Veggie oil
2 1/2 oz Flour

1/2 oz Veggie oil
1 oz Bacon (lardoons)
4 oz Onion (sm dice)
2 oz Carrots (sm dice)
2 oz Celery (sm dice)
2 oz Tomato Paste
2 tsp. minced garlic
For Deglazing:
1/2 cup Red wine
1/2 cup Water
1/2 cup Beef Stock

44 oz. Brown stock
1 ea. Bay leaf
1/2 tsp. Peppercorns, cracked

Method:

1. In saute pan combine butter and flour and cook while stirring over medium heat until roux turns brown. Remove from heat and cool roux. Be careful not to burn!
2. In a 2 quart sauce pan combine oil and bacon and render bacon until color forms on bacon, add veggies and caramelize lightly. Add tomato paste and pince until brown. (Pincage).
3. Add brown stock, garlic, bay leaf, cracked peppercorns and roux. Let sit 8 - 10 minutes on low heat. Whisk in roux, bring to simmer and let cook for 20 minutes. (depouillage as needed)
4. Adjust consistency if needed with either more stock or slurry.
5. Adjust seasonings and strain through fine chinois. Monte au beurre (optional).