Spanish sauce
Complexity: easily
Servings: 8
Calories 185, total fat 12 G., saturated fats 7 G., proteins 6 G., carbohydrates 12 G., fiber 1 G., cholesterol 31 mg, sodium 503 mg, sugar 2 G.
This classic brown sauce is one of the five basic sauces of French cuisine and is used as a base for a number of other meat and poultry sauces, including Bordelaise, Robert, Chasseur, Madeira, and Diable. The key to making it is to sauté the roux over low heat until it browns and doesn't burn. If you're worried about ruining it, you can cook it in clarified butter, as it has a higher smoke point. The classic version of this Spanish sauce is made with homemade veal broth. Beef broth will also work, but it will impart a slightly different flavor to the finished sauce. If you don't have homemade broth, buy the highest-quality, low-salt broth. Salt is not added to the base sauce; you only add salt to the finished dish, as the saltiness of the additional ingredients will vary.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g unsalted butter
- 0.5 cups flour
- 1 small carrot, finely chopped
- 1 stalk celery, chopped
- 1 small yellow onion, finely chopped
- 1 tbsp tomato paste
- 0.5 cups dry white wine
- 8 cups of good-quality, low-salt beef broth
- 1 teaspoon black peppercorns
- 4 sprigs of fresh parsley
- 4 sprigs of fresh thyme
- 2 dried bay leaves
We recommend
Cooking the dish according to the recipe:
- In a large saucepan, melt the butter over medium-low heat. Stir in the flour until smooth. Cook, stirring frequently with a wooden spoon and reducing the heat as needed to prevent burning, until the roux is a few shades darker than the peanut butter, 18–20 minutes.
- Add the carrots, celery, and onion and cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add the tomato paste, then whisk in the white wine and cook until the sauce thickens, 1 to 2 minutes. Don't worry if the vegetables get stuck in the whisk; as you add more liquid, they will blend into the sauce. Whisk in the broth, 1 cup at a time, and reduce the heat.
- To make the bouquet garni, place peppercorns, parsley, thyme, and bay leaf in a square of cheesecloth and tie with kitchen twine. Drop the bouquet garni into the sauce. Simmer the sauce, skimming off any fat or foam from the surface with a spoon, until it has reduced by half and has reached the consistency of gravy, 30–45 minutes.
- Remove the sauce bag from the sauce, then strain the sauce through a fine-mesh sieve or cheesecloth. Use as a base for other sauces. The sauce can be stored in a tightly sealed container in the refrigerator for up to 1 week. Or, divide into four smaller containers and store for up to 6 months.
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