Brown Sauce / Espagnole

Yeild: 4 lit

Ingredients:

• 6 lit basic brown stock
• 250 g butter
• 250 g bread flour
• tomato puree

Mirepoix:

• 450 g onion, dice
• 250 carrot, dice
• 250 celery, dice

Satchet:

• 0.5 bay leaf
• 1.25 g thyme
• 6 parsley stem

Procedure:

1. saute mirepoix in butter till brown
2. add flour ... stir to make roux ... cook till roux is brown
3. gradually stir in brown stock, tomato puree ... stir constantly ... till mixture boil
4. reduce heat to simmer ... skim surface ... add satchet ... simmer fo 2 hours ... till sauce reduce to 4 lit ... skim often
5. strain ... cover or spread melted butter on surface  to prevent skin forming ... keep hot in bain marie ... or cool in cold water for later use