Spanish classical sauce
Instructions
Put in a saucepan and bring to the boil 150 cl Bouillon, add the roux Brown, mix with a wooden spoon and stirring, keep cooking this sauce to low heat for about an hour.
With the above ingredients prepared in the meantime the mirepoix fat and add it to the sauce leaving Cook for another hour.
Strain sauce through a fine strainer, mashing slightly the mirepoix and picking up the past in a saucepan.
Then add 50 cl of Bouillon.
Let it simmer on very low heat for 2 hours, stirring often.
Pour the sauce into a bowl and allow to cool completely, stirring occasionally with a wooden spoon.
Meanwhile, place in a small baking dish tomato paste and leave it in the oven at 160 degrees until evaporated and slightly darkened.
Replace the now cold sauce in a saucepan deep often, add 50 cl of Bouillon and tomato paste.
Bring to a boil again, stirring focus with the wooden spoon.
Lower the heat to low and simmer for about an hour, skimming and by degreasing the surface carefully.
Then everything passes through a fine strainer and collect the sauce in a baking dish with lid to airtight, where, stirring often with a wooden spoon, make cool.
Store in the refrigerator.
Ingredients and dosing for 4 persons
- 250 cl of brown calf fund
- 125 g of roux bruno
- 100 g of tomato paste
- For mirepoix oily:
- 30 g of diced bacon
- 30 g of onion
- 50 g of diced carrots
- 1 pinch of thyme
- 1/2 leaf laurel
- Salt