How to make Espanyol
Products
Meat broth (pork or beef) - 1 liter
Flour - 50 grams
Butter - 50 grams
Vegetable oil - 20 grams
Tomato paste or ketchup without additives - 30 grams
Carrots - 3 pieces
Onions - 3 heads
Greens to choose from - to taste
How to make espaniol sauce
1. Prepare the base of the sauce - melt the butter in a skillet with a thick bottom,
add flour.
2. Stirring constantly, fry the mixture for 2 minutes, until it starts to darken.
3. Dissolve tomato paste (ketchup) in broth and pour into mixture.
4. Pour the broth gently, in portions, so as not to splash.
5. Put the future sauce to boil (in the same frying pan or saucepan) on a quiet fire.
6. Wash and peel carrots and onions. Finely chop the onion, grate the carrots on a coarse grater.
7. Saute vegetables in vegetable oil until soft, ready to transfer to sauce.
8. Boil the Espanyol for 4 hours over low heat, from time to time remove the foam and droplets of fat.
Fusofacts
- It is convenient to cook a lot of Espanyol at once and freeze it in small bags - you can use it as a ready-made sauce or as a basis for further creativity.- It is believed that the sauce got its name thanks to Spanish tomatoes, which significantly improved the taste of the usual sauce at the celebration of the wedding of Louis XIII with Anna of Austria. Contemporaries add tomato paste or ketchup.
- Espanyol is best combined with meat dishes - lamb, beef, pork, as well as ham, bacon and barbecue.
- Additionally, when cooking Espanyol sauce, you can add chopped herbs to the pan.