Espagnole Sauce

• 5 quarts brown stock, hot
• 9 ounces brown roux
• 1 pound bacon, diced, rendered and fat reserved
• 2 cups chopped onions
• 1 cup chopped carrots
• 1 cup chopped celery
• 1/2 cup tomato puree
• 1 bouquet garni
• Salt and pepper

1. In a stock pot, whisk the hot stock into the roux.
2. In a large saute pan, heat the reserved bacon fat.
3. When the fat is hot, saute the vegetables until wilted, about 5 minutes.
4. Stir the tomato puree into the vegetables and cook for about 5 minutes.
5. Add the tomato/vegetable mixture to the stock/roux mixture.
6. Add the bouquet garni and continue to simmer, skimming as needed.
7. Season with salt and pepper.
8. Simmer the sauce for about 20 minutes.
9. Strain the sauce through a China cap.

brown stock, brown roux, bacon, onions, carrots, celery, tomato puree, bouquet garni, salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/espagnole-sauce-recipe2.html (may not work)