Name Espagnole sauce


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* 50g (2 oz) Stork margarine
* 50g (2 oz) plain flour, sieved
* 50g (2 oz) bacon, chopped
* 1 onion, peeled and chopped
* 1 carrot, peeled and sliced
* 125g (4 oz) mushrooms, sliced
* 575ml (1 pint) brown stock
* 2 x 15ml spoons (2 tablespoons) tomato puree
* Pinch of mixed herbs
* Salt and pepper

1. Place Stork, flour, bacon, and vegetables in a medium-sized saucepan.
2. Saute gently for 5-10 minutes.
3. Add stock, tomato puree, herbs and seasonings, bring to the boil, cover and simmer for 1 hour.
4. Strain, adjust seasoning and serve.
NB: This sauce is suitable for serving with: chops, grilled meat, and some offal, e.g. liver.

Preparation time: 15 mins
Cooking time: 1 hr

Microwave Instructions
1. Place Stork in a large bowl and microwave on HIGH for 30-45 seconds until melted.
2. Add bacon, onion, carrot and mushroom. Cover and cook on HIGH for about 6-7 minutes, stirring once or twice.
3. Add flour, tomato puree, herbs and stock. Cover and cook for 13-15 minutes, stirring halfway through. Season to taste.

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