Sauce Espagnole

• Mirepoix
• 4 ounces onions, diced
• 2 ounces carrots, diced
• 2 ounces celery, diced
• 2 ounces oil
• 2 ounces tomato paste
• 5 pints brown stock (either veal or beef)
• 6 ounces blond roux
• Sachet
• 3 -4 sprigs parsley, chopped
• 1/2 teaspoon thyme leaves
• 1 bay leaf
• 1/2 teaspoon cracked black peppercorns
• 1 garlic clove, crushed

1. Sachet d'epices: ingredients are placed into a 4" square of cheesecloth and tied into a sack.
2. Brown the onions in the hot oil; add the rest of the mirepoix and continue to brown.
3. Add the tomato paste and cook until it begins to brown and caramelize.
4. Add the stock, and bring to a simmer.
5. Whip the roux into the stock, making sure all lumps are broken up.
6. Return to a simmer and add the sachet.
7. Simmer for about 1 hour, and skim the surface if necessary.
8. Strain the sauce through cheesecloth.

mirepoix, onions, carrots, celery, oil, tomato, brown stock, roux, sachet, thyme, bay leaf, cracked black, garlic

Taken from www.food.com/recipe/sauce-espagnole-69668 (may not work)