Sauce Espagnole

Total Time: 49 hrs Preparation Time: 1 hr Cook Time: 48 hrs

Ingredients

• 626 g brown roux, softened
• 12000 ml brown stock
• 150 g salt lamb, coarse dice
• 249 g carrots, coarse dice
• 150 g onions, coarse dice
• 2 sprigs thyme
• 2 bay leaves
• 499 g tomato puree
• 200 ml dry wine

Recipe

• 1 heat oven to 325 degrees.
• 2 pour tomato puree on ungreased jellroll pan and place in preheated oven.
• 3 cook undisturbed until paste has turned a light brown color. remove from oven and allow to cool.
• 4 place 8 liters of stock in a heavy pan, bring to boil.
• 5 add the roux, whisking constantly while returning to boil.
• 6 reduce heat, simmer slowly and evenly.
• 7 while simmering stock/roux mixture, place lamb in another heavy pan and fry to extract fat.
• 8 add the vegetables and flavoring (not the wine) and fry until light brown in color.
• 9 drain the fat from the pan, scrape the ingredients into the simmering stock.
• 10 deglaze the pan with the wine, reducing it by half.
• 11 add the reduction to the sauce, stirring gently.
• 12 simmer for another hour, skimming frequently.
• 13 pressing lightly, pass the sauce through a conical strainer into a clean pan.
• 14 add the reamining 2 liters of stock, bring to a boil.
• 15 reduce heat and simmer a further 2 hours.
• 16 again, run through the strainer. stir resulting liquid gently until completely cool.
• 17 refrigerate overnight.
• 18 the next day, add the remainder of the stock and the tomato puree.
• 19 bring the sauce to a boil, stirring constantly.
• 20 reduce heat. simmer gently and evenly for an hour, skimming carefully to remove and remaining solids, foam or other impurities.
• 21 pour slowly and gently through a strainer lined with fine cotton. do not press or squeeze. let it drain undisturbed.
• 22 when there are no drips left, remove the strainer and cloth. stir the liquid until completely cool.