Sauce Spanish 1

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  • Bacon: 1 slice
  • Butter: 25 gr
  • Shallot: 1
  • Mushroom: 4 tablespoons
  • Small carrot: 1
  • Flour: 2 to 3 tablespoons
  • Broth: 3 dl
  • Les: 1 branch
  • Tomato paste: 2 tablespoons
  • Salt: to taste
  • Pepper: to taste


Sauté the chopped bacon in butter for 2 or 3 minutes and then add the vegetables, all very finely chopped, and sauté for over 3 to 5 minutes. Stir in the flour and let it brown well, stirring constantly. Remove from heat and gradually add the broth, stirring constantly. Bring it back to the heat and let the mixture thickens, stirring constantly. Join the branch of smells, tomato paste, salt and pepper. Let it brew for about an hour, stirring occasionally. Strain the sauce, remove the excess fat and heat. Check the seasoning before serving

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