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Espagnole Sauce    HT  ACC   45mins


Makes approx 360ml/12fl.oz.    Hot   Beef  Pork  Meat  Vegetables Savoury  Sauces  Accompaniment  Eggless



25g/1oz Butter

2 Rashers Streaky Bacon, finely chopped

1 small Onion, finely chopped

1 small Carrot, finely chopped

25g/1oz Mushroom (stalks will do), chopped

25g/1oz Flour

300ml/10 fl.oz Beef Stock

2 tbsp Tomato Paste

Salt and pepper

1 tbsp Sherry





1. Melt the butter in a pan then add the bacon and vegetables and fry for 5 minutes, stirring from time to time, until well browned.


2. Add the flour, stir until well mixed then cook over a gentle heat for 3-4 minutes stirring all the time, until nut brown.


3. Add the stock, little by little, stirring after each addition to prevent any lumps forming.


4.  Once all the stock has been added, add the tomato paste, salt and pepper, bring to the boil, stirring continuously then reduce the heat and simmer, stirring from time to time,  for about 30 minutes.


5. Strain into a clean pan, add the sherry, adjust the seasoning and reheat .




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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


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Main equipment required to make this recipe


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Wooden or Plastic Spoon


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