chefdavecooks

Tuesday, 24 September 2013

ESPAGNOLE - BASIC BROWN SAUCE


this is step 2 for my lasagna  it is a lot of work but worth it

  


                      
* Exported from MasterCook *
                      ESPAGNOLE - BASIC BROWN SAUCE
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  80                ml  Beef Dripping
  70             grams  all-purpose flour
  25             grams  Tomato Paste
  1              Liter  BROWN BEEF STOCK
  150            grams  Carrots -- Fine dice
  150            grams  Onions -- fine dice
     1/4          head  Celery
                        spice bag
  16                cm  Cheesecloth
  1              grams  Thyme
  1                     Bay Leaf
     1/8         bunch  Parsley -- (stalks only)
  2              Whole  Black Pepper -- crushed
Melt 60 ml of the fat or oil in a thick-bottomed pot.
Add the flour and cook slowly to a golden brown, stirring frequently.
 Cool. Add the tomato paste and mix well.
Gradually mix in the hot stock and bring to a boil
lightly brown the mirepoix in the remaining 20 ml of fat or oil.
Drain off the fat and add the browned mirepoix to the sauce.
Add the spice bag and simmer for 4 - 6 hours. Remove any scum as it accumulates.
Remove the spice bag and strain. Cook quickly and refrigerate.
S(Internet Address):
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Yield:
  "1 Liter"
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Per Serving (excluding unknown items): 523 Calories; 3g Fat (4.2% calories from fat); 16g Protein; 116g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 516mg Sodium.  Exchanges: 4 1/2 Grain(Starch); 8 Vegetable; 0 Fat.
NOTES : Use caution when preparing the brown roux. Cooking too quickly will weaken the starch
in the flour and reduce the thickening properties.
Avoid over browning the roux as it will make the sauce bitter
If the sauce is too thick with evaporation, adjust the consistency with brown stock.
YIELD: 1 litre
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

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