Espagnole Sauce

Ingredients

1 rasher streaky bacon, rinded and chopped
25g / 1oz butter
1 shallot, skinned and chopped, or a small piece of onion, chopped
60ml / 4 tbsps mushroom stalks, chopped
1 small carrot, pared and chopped
30-45 ml / 2-3 level tbsps flour
300ml (1/2 pint) beef stock
Bouquet garni
30ml / 2 level tbsps tomato paste
Salt and pepper

Method

Fry the bacon in the butter for 2-3 minutes
Add the vegetables and fry for a further 3-5 minutes, or until lightly browned
Stir in the flour, mix well and continue frying until it turns brown
Remove from the heat and gradually add the stock, stirring after addition
(If necessary use a stock cube)
Return the pan to the heat and stir until sauce thickens
Add the bouquet garni, tomato paste and salt and pepper
Reduce the heat and allow to simmer very gently for 1 hour, stirring from time to time to prevent sticking
Alternatively cook in the oven at 170 C (325 F) mark 3 for 1 ½ - 2 hours
Strain the sauce, re-heat and skim off any fat, using a metal spoon
Re-season if necessary
15ml / 1 tbsp sherry may be added just before the sauce is served

Note:

Classic brown sauce is used as a basis for many savoury sauces
I prefer to use a good brandy instead of sherry normally!