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Espagnole Sauce (Mrs. W.G. Waters)

Espagnole Sauce (Mrs. W.G. Waters) — a sauce recipe, 11 ingredients.

Sauce

contains glutencontains dairycontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 ounces (55 g) butter
  • Slices of veal, ham, bacon, beef, or poultry
  • 3 peppercorns
  • Mushroom trimmings
  • 1 tomato
  • 1 diced carrot
  • 1 onion, studded with 2 cloves
  • 1 diced turnip
  • 1 sprig each of thyme, parsley, and marjoram
  • 1 teaspoon flour
  • ¼ pint (150 ml) stock
Make it lactose-friendly
  • 2 ounces (55 g) butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Grease the bottom of a stew pan with butter.
  2. Add the meat, peppercorns, mushroom trimmings, tomato, carrot, turnip cut up, onion, bay leaf, thyme, parsley, and marjoram. Braise well for 15 minutes with the lid on.
  3. Add the stock and boil gently for 15 minutes.
  4. Strain through a tamis, then remove excess grease.
  5. Cool in an earthenware vessel, and add glaze if desired.
  6. Pass through a sieve before serving.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0