Espagnole Sauce

Cook Time: 45 Min.

Serving Size: 2 fl oz Makes: 10/25/50/100 Servings Cook Method: Saute Cook Temp.: 145°F

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Nutritional Content

Allergens: wheat, milk

Calories: 30 Kcal

Carbohydrates: 4 g

Protein: 1 g

Total Fat: 1.5 g

Calcium: 20 mg

Sodium: 80 mg

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Ingredients

10 Servings

• 1 Tbsp 1 tsp margarine

• 1 Tbsp 1 tsp carrot, fresh, diced

• 1 Tbsp 1 tsp celery, fresh, diced

• 2.5 oz yellow onion, chopped

• 2 Tbsp 2 tsp all purpose flour

• 1 1/4 cup water

• 1 3/4 tsp beef base, low sodium, paste

• 2/3 cup tomatoes, diced, canned

• 1 Tbsp 1 tsp tomato, puree, canned

• 0.16 whole bay leaf

• 1/8 tsp thyme, ground

• 2 tsp parsley, fresh, chopped

• 1/3 cup red peppers, fresh, sliced

25 Servings

• 3 Tbsp 1 tsp margarine

• 3 Tbsp 1 tsp carrot, fresh, diced

• 3 Tbsp 1 tsp celery, fresh, diced

• 6 oz yellow onion, chopped

• 1/3 cup all purpose flour

• 3 1/8 cup water

• 1 Tbsp 2 tsp beef base, low sodium, paste

• 1 1/2 cup tomatoes, diced, canned

• 3 Tbsp 1 tsp tomato, puree, canned

• 0.39 whole bay leaf

• 1/8 tsp thyme, ground

• 3 Tbsp 1 tsp parsley, fresh, chopped

• 3/4 cup red peppers, fresh, sliced

50 Servings

• 1/3 cup margarine

• 1/3 cup carrot, fresh, diced

• 1/3 cup celery, fresh, diced

• 12.5 oz yellow onion, chopped

• 3/4 cup all purpose flour

• 1 1/2 QT water

• 3 Tbsp beef base, low sodium, paste

• 3 1/8 cup tomatoes, diced, canned

• 1/3 cup tomato, puree, canned

• 0.78 whole bay leaf

• 1/4 tsp thyme, ground

• 1 Tbsp 1 tsp parsley, fresh, chopped

• 1 1/2 cup red peppers, fresh, sliced

100 Servings

• 3/4 cup margarine

• 3/4 cup carrot, fresh, diced

• 3/4 cup celery, fresh, diced

• 1 lb 9 oz yellow onion, chopped

• 1 1/2 cup all purpose flour

• 3 1/8 QT water

• 1/3 cup beef base, low sodium, paste

• 1 1/2 QTtomatoes, diced, canned

• 3/4 cup tomato, puree, canned

• 1.56 whole bay leaf

• 1/2 tsp thyme, ground

• 1/3 cup parsley, fresh, chopped

• 3 1/8 cup red peppers, fresh, sliced

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Instructions

1. Wash hands before beginning to prepare & sanitize surfaces and equipment.

2. Melt margarine in sauce pot. Add vegetables, except peppers, and sauté over medium heat until slightly browned. Stir in flour and cook until golden brown, stirring often.

3. Using a wire whip, add water and base to flour mixture. Simmer on medium heat for 10 min

   until slightly thickened. Add tomatoes, tomato puree, seasonings and peppers. Simmer for 30

   min or until reduced by one third. Remove the bay leaf.

4. CCP- Maintain: Product held at >135F. Temperature should be taken every 2 hours during holding. * Maintaining at the proper temperature will present no food safety issue: long hot holding times can affect food quality.

5. CCP- Cool: Product must reach 135F to 70F within 2 hours and 70F to 40F within 4 hours.

6. CCP- Reheat: To internal temperature of 165F held for at least 15 seconds.

7. Discard unused product.
   
   Print Recipe Here