Espagnole sauce (as a cream sauce)

Allergens:

Ingredients for 5 portions Calculate portions

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

Sunflower oil 0.025 l

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

Sunflower oil 0.002 l

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

Powdered vegetable stock 0.038 kg

Elaboration

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.