Homemade Espagnole

Step 1/3

• ⅓ carrot
• ⅓ stalk celery
• ⅓ onion
• ⅓ tomato

• cutting board
• knife

Slice carrot and celery into thin strips, and finely dice. Peel and dice onion and dice tomato.

Step 2/3

• 16⅔ g butter
• 8⅓ g tomato paste

• pot
• spatula

Melt butter in a pot over medium heat. Add onion, carrot, celery, and tomato, and sauté for approx. 3 - 5 min. Add tomato paste and stir to combine.

Step 3/3

• 16⅔ g flour
• 200 ml beef stock
• salt
• pepper

• sieve
• whisk

Sift flour into the pot. Stir continuously until the flour is lightly browned. Add half of the stock and stir to combine. Add the remaining beef stock then season with salt and pepper. Whisk until the sauce is smooth and thick. Remove from heat and pour through a sieve if desired. Enjoy with roasted beef, duck, or lamb!

Enjoy your meal!