Classic French Espagnole Sauce #recipe

Things you need:

Espagnole Sauce
* 2 celery sticks chopped small
* 2 carrots chopped small
* 1 medium onion diced small
* 2 tbsp tomato puree
* Few sprigs of thyme and parsley
* 2 large rashers bacon cut into lardons
* 50g unsalted butter
* 50g all purpose flour
* 1L Beef stock
Steps
* Sweat down your bacon in a little of your butter for 5 mins in a large deep open saucepan.
* Then add onions and sweat down for 7-8 mins
* Add the rest of the veg and cook for 5 mins.
* Add tomato paste cook for 3-5 mins
* Add the rest of your butter at this stage and add your flour. Cook this roux out for 5-6 mins.
* Deglaze with the beef stock, scraping the bottom of the pan as you go. Add your herbs and bring the sauce up to the boil then simmer for up to 3 hrs. Skimming off the fat and scum as you go. It’s done when it coats the back of a spoon. Refer to video.
* Pass the sauce through a sieve and gently press with the back of a spoon (don’t force the veg through as it will make your sauce go cloudy).
* Adjust seasoning and your sauce is done! Enjoy.