Prep 15 mins
Cook 15 mins
Wonderful, flavorful sauce that is great over any kind of enchiladas, or even a plain chicken breast. So much flavor in such a simple quick recipe! *Note:* Stock is important and should be used rather than broth. If broth is used you will have a less flavorful, less full bodied sauce. There are many great recipes here on Zaar for stock and you can even find stock at your grocery now too! Any type will do, beef, chicken, even make it vegetarian! Hope you enjoy!
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 small onion
- 1 stalk celery
- 1 carrot
- 2 bell peppers
- 2 large parsley sprigs
- 1 bay leaf
- 3 tablespoons flour
- 1 whole clove
- 1 teaspoon salt
- 1 1⁄2 cups brown stock, not broth- see note above
- Heat a skillet over medium heat. When pan is warm add butter and oil and heat until butter is melted.
- Clean and roughly chop onion, celery, carrot, bell peppers and parsley and add them to pan with the bay leaf. Cook until nicely browned.
- Mix the flour and seasonings together and add to pan. Cook, stirring constantly. This will cook the flour and develop wonderful flavor.
- Allow the flour to develop a light tan color. About a minute or two.
- Whisk in the stock and until everything is well incorporated. Taste and season with salt and pepper if desired.
- Allow to cook about five minutes or until desired thickness is achieved.
- Strain and serve or refrigerate and reheat when needed, whisking until smooth.
This is a classic French sauce. And it's actually called Spanish sauce because of the color of the sauce (a little non-pc), which is supposed to be brown. It's not for enchiladas - that would be chile sauce (the kind made with red or green chiles and little else, not the ketchup or relish type), or other Mexican sauces. The original sauce did not have tomatoes in it, and was really a brown sauce, much like a brown gravy, though make with reduced stock, and not drippings. Modern versions do have tomatoes, or tomato paste added. Incidentally if you just add red chile powder (or dried chiles, toasted, soaked in water, blended, and strained) or chopped roasted and peeled green chiles to this sauce, it would make a great enchilada sauce, perhaps with some garlic, onions, and a touch of oregano.
I made half a recipe (there's only 2 of us) as a late night mini-supper after we came home from one super long day of looking at houses with the family. I used a yellow onion and my Kerrygold butter. I didn't have a parsley sprig so I just used a sprinkle or two of the dried stuff in my spice jar. The flavor sorta reminded me of roast gravy with some bell pepper and parsley. Overall, pretty yummy served over a chicken breast! Made for ZWT 5.