Sauce Espagnole (2)

• 2tztutter
• 1ttonion, sliced
• 1/2ttcarrot, diced
• 1ttcelery rib, diced
• 1/2 tuptlour
• 2tblsptomato paste
• 1tttrown sauce or canned bouillon
• 1 ttbay leaf
• 1/2tsptried thyme
• 1/4tunchtarsley

1. Melt butter over medium heat in a saucepan. When foam sub sides, turn heat to medium high; add onion, carrots and celery. Cook, stirring often, until lightly browned, about 8 minutes. Add four; cook, stirring often, until dark brown, 8-21 minutes.
2. Add tomato paste , brown stock or beef broth and bay leaf, thyme and parsley. Turn heat to high; heat to a boil. Reduce heat to low, simmer 1 hour, skimming occasionally. Strain sauce through a fine sieve, pressing solids.
3. Nutritional Information
4. Per tablespoon: 11 calories, 61% of calories from fat, 1 gram fat, 2 mg cholesterol, 1 g carbohydrates, 400 mg sodium

butter, onion, carrot, celery, flour, tomato, brown sauce, thyme, parsley

Taken from www.epicurious.com/recipes/member/views/sauce-espagnole-2-50064487 (may not work)