Espagnole sauce
.
“Accompanies various saute and pasta preparations”
Ingredients
- 100ml meat broth
- 1 bottle of Mala Peruviana red 500ml
- Aromatic vegetables (onion, garlic, carrot, celery, leek, parsley, etc.)
- 100g flour
- 100g butter
- Salt Pepper
- Implementation
Espagnole Sauce preparation
Heat the broth in a pan, add Mala Peruviana and the aromatic vegetables. Boil for about half an hour and pass through a sieve to have a clean sauce. In another utensil we make a roux to tie our sauce. Melt the butter over medium heat and as soon as it burns, add it slowly, sprinkling the flour, stirring quickly. Once it forms a dough, slowly add our sauce with a ladle and mix. Bring to a boil after incorporating, taste, season with salt and pepper.
