Eating Well's Espagnole Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 15mins
SERVES: 6
YIELD: 1 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Finely chop carrot, onion, thyme and bay leaf together in a food processor.
  • Transfer vegetable mixture to a non-aluminum saucepan. Sprinkle cornstach over minced vegetables and toss to coat evenly.
  • Stir in white wine and cook over moderate heat, stirring, for about 2 minutes, or until mixture is warm.
  • Stir in stock. Bring mixture to a boil over medium heat, stirring freqently and scraping bottom of pan to prevent sticking.
  • 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.
  • 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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