Espagnole sauce (as a cream sauce)

60 min
Additional culinary preparation: Sauces
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Garlic, bulb 0.5 ud
Onion 0.1 kg
Carrots 0.025 kg
Leek 0.15 ud
Green pepper 0.015 kg
White wine 0.025 l
Plain flour 0.012 kg
Tomato sauce 0.05 l
White stock 0.75 l
Table salt 3.75 g
Onion 0.017 kg
Garlic, bulb 0.027 ud
Green pepper 0.01 kg
Diced tomato 0.067 kg
Table salt 0.023 g
Sugar 0.0 kg
Water 0.75 l
Bones 0.225 kg
Onion 0.075 kg
Carrots 0.038 kg
Green leek 0.375 ud
  • Chop the vegetables; slice the garlic, julienne the onion, cut the carrot into half-moons and cut the green pepper into rings.
  • Make a clear broth and some tomato sauce.
  • Fry the garlic, the onion and the carrot lightly with some olive oil. Once they have been cooking for a while, add the green pepper and allow the vegetables to cook. 
  • Degrease, add the white wine and allow it to reduce. 
  • Thicken the sauce with 20g of flour per litre of broth for preparations such as meatballs, bitoques, breaded cutlet or stuffed peppers (dipped in a flour batter and fried) and with 40g of flour per litre of broth for preparations without a batter. 
  • Add the clear broth and the tomato sauce to give some colour.
  • Allow it to boil until the wine cooks away and all the vegetables are soft.
  • Shred with a blender, strain through a conical strainer, boil again and check the seasoning, the thickness and the colour.

Nutritional information (1 portion)
Fiber 5.63 g
Saturates 0.86 g
Monounsaturated fatty acids 1.44 g
Polyunsaturated fatty acids 3.54 g
Cholesterol 0.03 mg
Calcium 143.87 mg
Iron 2.32 mg
Zinc 0.47 mg
Vitamin A 253.37 ug
Vitamin C 44.26 g
Folic acid 131.81 ug
Salt (Sodium) 342.63 mg
Sugars 12.23 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.