Sauce Espagnole

Ingredients

• 2 oz oil
• 4 oz onions, diced
• 2 oz carrots, diced
• 2 oz celery, diced
• 2 ounces tomato paste
• 5 pints brown stock
• 6 ounces blonde roux

Sachet d'epices (place in 4" square of cheesecloth and tied)

• 3 or 4 parsley stems, chopped
• ½ teaspoon thyme leaves
• 1 bay leaf
• ½ teaspoon cracked black peppercorns
• 1 clove garlic, crushed

Directions

1. Brown the onions in the hot oil. Add the rest of the vegetables and continue to brown.
2. Add the tomato paste and cook until it begins to brown and caramelize.
3. Add the stock, bring to a simmer, and whip the roux into the stock, making sure all lumps are dissolved.
4. Return to a simmer, add the sachet, and simmer for about 1 hour, and skim the surface if necessary.
5. Strain the sauce through cheesecloth.