Low Iodine Espagnole (Brown Sauce)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
6 servings
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - Ā½ 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)
- Ā½ 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, 12ā15 minutes. Reduce the heat slightly if the fond on the bottom of the pan threatens to burn.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!