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Export 8 ingredients for grocery delivery
Step 1
-Roughly chop the mirepoix
Step 2
- Caramelize the vegetables in the butter or other fat until nice and dark brown. Add the peppercorns, bay leaf and herb now.
Step 3
-Add the flour and cook it until you reach the brown roux stage. It will smell wonderfully toasty!
Step 4
- Optional: If using red wine, add it to the pot now.
Step 5
-Pour in the brown stock and stir to properly incorporate the flour mixture and avid any lumps from forming.Add the tomato paste.
Step 6
-Bring the Espagnole Sauce to a boil, and then reduce and simmer for 1.5 hours.
Step 7
-Skim off any foam that may rise to the top.
Step 8
- Once simmered strain the sauce and use as a base in garvy or other sauces to be served with red meat.
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