Four Seasons' Brown Sauce (Sauce Espagnole)

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.

• Ready In: 11 hrs 20 mins
• Yields: 4 Cups

Ingredients

• 2  tablespoons  pork fatback (or bacon)
• 1⁄2 cup carrot, sliced
• 1⁄4 cup onion, chopped
• 1  teaspoon thyme
• 1  bay leaf
• 1  tablespoon salt
• 1  teaspoon pepper
• 1 1⁄2 cups flour
• 1⁄3 cup butter
• 1 1⁄2 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!