Sauce Espagnole

The cornerstone of French classic sauces based on fond brun, one of the five mother sauces.

Makes 1l.

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Gluten
Celery
Cow's milk
Sulphite
Lactose

Ingredients

25

g

butter

25

g

flour

30

g

mirepoix

50

g

mushrooms, cut in pieces

1

kg

tomatoes, roughly cut

2250

g

beef stock

5

g

parsley

4

pieces

spring onion

1

leaf

bay leaf

3

sprigs

thyme

30

g

mushrooms, cut in pieces

as needed

salt and pepper

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