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  Recipe Home » Sauces » Espangnole Sauce
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  Espangnole Sauce
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 279
Ingredients:
2 cup Basic Brown Sauce (See Sauces)
2 tbsp Meat Extract (Such As Bovril)
1/4 cup Dry Sherry
Instructions:
The Spanish in this sauce comes from the addition of sherry. The
aromatic brown sauce goes very well with roast beef, ham, or pork and
even tastes wonderful over baked potatoes. You can substitute Maderia
for the sherry if you'd like a slightly sweeter sauce.

Place the brown sauce in a medium-size saucepan and reduce over low
heat by one third, about 15 minutes or more. Stir in the extract and
simmer an additional 15 minutes. Add the sherry and cook gently for 5
minutes longer. Serve immediately.

Yield: About 2 cups of sauce.

From The Complete Book Of Sauces by Sallie Y. Williams
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