RecipeDB

Cooking in progress....

Four Seasons' Brown Sauce (Sauce Espagnole)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)44.5991
Energy (kCal)1733.6074
Carbohydrates (g)273.5367
Total fats (g)55.0884
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Brown carrots and onions slowly with the fatback and add the seasonings. | 2. Mix flour and butter to form a rouix and add, mixing well. | 3. Add a quart of stock and simmer very slowly for three hours. | 4. Strain. | 5. Let stand overnight. | 6. Add remaining stock, tomatoes and wine and simmer slowly for 2 hours, skimming fat and scum. | 7. Strain again. | 8. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork fatback 2 tablespoons - - - -
    carrot 1/2 cup sliced 26.24 6.1312 0.5952 0.1536
    onion 1/4 cup chopped 16.0 3.736 0.44 0.04
    thyme 1 teaspoon 0.8079999999999999 0.1956 0.0445 0.0134
    bay leaf 1 - - - -
    salt 1 tablespoon - - - -
    pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    flour 1 1/2 cups 867.42 189.9081 14.1015 3.3654
    butter 1/3 cup 456.0 20.951999999999998 14.248 38.4
    beef stock 1 1/2 1/2 257.04 28.0098 9.4878 12.1338
    tomato 1 lb peeled chopped 104.3264 23.1332 5.4431 0.9072
    white wine 1 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition