Breastfeeding Friendly Espagnole (Brown Sauce)
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Learn more →Ingredients
6 servings
- 3 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 2 oz thick-cut bacon or lardons, finely diced
- 3 tbsp all-purpose flour
- 2 tbsp tomato paste
- 4 cups veal stock or beef stock
- ½ cup dry white wine
- 1 bouquet garni (2 bay leaves, 4 sprigs fresh thyme, 6 sprigs fresh parsley stems, tied together or bundled in cheesecloth)
- ½ tsp black peppercorns
- salt, to taste
Instructions
- 1
Melt the butter in a large heavy-bottomed saucepan or Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the fat has rendered and the bacon is lightly browned, about 4 minutes.
- 2
Add the onion, carrots, and celery to the pan. Cook, stirring occasionally, until the vegetables are deeply browned and beginning to caramelize at the edges, 12–15 minutes. Reduce the heat slightly if the fond on the bottom of the pan threatens to burn.
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