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ESPAGNOLE SAUCE (from the modern recipe of Chef Denis)

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ESPAGNOLE SAUCE (from the modern recipe of Chef Denis)



Make a brown roux with 30 g butter, 30 g flour. Add 1 tablespoon mirepoix, 50 g chopped mushrooms, and 1 kg crushed tomatoes. Stir in 2.25 litres brown stock and simmer gently for 3-4 hours, carefully skimming the sauce from time to time. Pass through a very fine sieve, or (better still) strain through muslin (cheesecloth), preferably when cold.


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