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Friday, May 22, 2015

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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