Brown Sauce II (Espagnole)
- 1/4 cup butter
- 1 slice carrot
- 1 slice onion
- Bit of bay leaf
- Sprig of thyme
- Sprig of parsley
- 6 peppercorns
- 5 tablespoons flour
- 2 cups Brown stock
- Salt and pepper
Cook butter with carrot, onion, bay leaf, thyme, parsley, and peppercorns, until brown, stirring constantly, care being taken that butter is not allowed to burn; add flour, and when well browned, add stock gradually. Bring to boiling point, strain, and season with pepper and salt.
Submitted by Aug 15, 2009
15 min
30 min
45 min