Eating Well's Espagnole Sauce
Total Time: 3 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 3 hrs
Ingredients
- 1 medium carrot, peeled
- 1/2 small onion, peeled
- 1/2 teaspoon dried thyme
- 1/2 bay leaf
- 1 1/2 tablespoons cornstarch
- 1/4 cup wine
- 5 cups eating well's rich meat stock
- 1/4 cup eating well's fresh tomato puree
Recipe
- 1 finely chop carrot, onion, thyme and bay leaf together in a food processor.
- 2 transfer vegetable mixture to a non-aluminum saucepan. sprinkle cornstach over minced vegetables and toss to coat evenly.
- 3 stir in wine and cook over moderate heat, stirring, for about 2 minutes, or until mixture is warm.
- 4 stir in stock. bring mixture to a boil over medium heat, stirring freqently and scraping bottom of pan to prevent sticking.
- 5 reduce heat to low and simmer for 2 hours, or until mixture has reduced to 2 cups. continue to stir often and make sure mixture does not stick to bottom or sides of pan.
- 6 stir in tomato puree and simmer about 45 minutes longer, continuing to stir often. remove from heat. strain through a fine sieve, discard solids.
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