Espagnole Sauce

125 grams of butter

1 cup of flour

2 litres of brown stock ( see stock recipes )

125 grams carrot ( chopped small )

125 grams onion ( chopped small )

125 grams celery ( chopped small )

125 grams bacon

50 grams of butter( to add later )

1 generous serve of Dry Sherry

225 grams of freshly peeled and seeded tomatoes

200 ml sauvignon blanc ( or available white wine )

Prepare a brown roux by melting butter, adding the flour to form a paste, then whilst stirring over a medium heat until the roux turns brown ( careful to keep stirring so it does not get a burnt taste ) Now add the stock, gradually stirring until the whole mixture is smooth and velvety. Gradually in crease the heat until the sauce comes to a boil. Now turn the heat down as low as possible and let simmer for 2 hours. As with all sauces you must skim regularly if you want a nice consistency. Now strain the sauce while hot and put back on to simmer slowly adding the rest of the ingredients starting with the veggies, bacon and then the sherry let cook for ½ to 1hour. Now turn up the heat and bring the sauce to a boil before adding the wine and again reduce heat and let simmer for another hour. Finally, strain and let stand till cool stirring regularly to avoid a skin forming.  This sauce can be kept in fridge for and heated up when ready for use. Perfect for most meat dishes and fowl with the exception of lamb.