Four Seasons' Brown Sauce (Sauce Espagnole)

DonnaR's Note:

This recipe is by one of the highest rated restaurants in New York City. It is used neat and also as a component of many of their other recipes. It's an extra-ordinary recipe that uses ordinary ingredients. It's very easy, but it does take time. You may think it's a bit of work, but I think it's worth it and have used it in dozens of ways (it's great on or in most anything). A wonderful basic that you may use as you need it. Keeps in the fridge several days and it freezes well, so you'll always be able to keep some on hand.

• Total Time: 11 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 11 hrs

Ingredients:

Yield: 4 Cups

• 2 tablespoons pork fatback (or bacon)
• ½ cup carrot , sliced
• ¼ cup onion , chopped
• 1 teaspoon thyme
• 1 bay leaf
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 ½ cups flour
• 1⁄3; cup butter
• 1 ½ quarts beef stock (or equivalent)
• 1 lb fresh tomato , peeled and chopped (or equivalent)
• 1 cup white wine

Directions:

1. Brown carrots and onions slowly with the fatback and add the seasonings.
2. Mix flour and butter to form a rouix and add, mixing well.
3. Add a quart of stock and simmer very slowly for three hours.
4. Strain.
5. Let stand overnight.
6. Add remaining stock, tomatoes and wine and simmer slowly for 2 hours, skimming fat and scum.
7. Strain again.
8. Enjoy!

Reviews

[NorthwestGal]

Yum! This was really easy to make and turned out wonderful for me. I did make a change though. I used red wine (instead of white wine), because the veal recipe for which I was preparing this sauce suggested using madeira or red wine for a more hearty flavor. Otherwise, I followed the recipe exactly as written. It's very tasty and would be a really good base for so many wonderful dishes. I put a little extra in the freezer which I think will be excellent as a base for a savory beef stew.