Espagnole sauce is a brown sauce that is a mother sauce, one of the basic sauces found in French cuisine.
Butter - 55 gm
Lean bacon - 55 gm
Carrot - 30 gm
Mushrooms - 30 gm
Tomato pulp - 150 ml
Onion - 115 gm (one medium)
Flour - 55 gm
Second stock - 590 ml
bouquet garni (Parsley, thyme, marjoram, basil, bay leaf, lime rind)
Sherry - 75 ml (optional)
Salt to taste
Cut bacon and vegetables into small pieces.
Fry lightly in butter.
Add flour and cook very slowly till golden brown.
Add stock tomato pulp and bouquet garni.
Simmer for 30 minutes. Strain.
reheat and add sherry, it liked.