Sauce Espagnole

• 1 Tablespoon butter

• 2 oz bacon (2 slices), roughly chopped

• 1 small carrot, peeled + medium dice

• 1 small yellow onion, peeled +medium dice

• 1 clove garlic, crushed

• 3 plum tomatoes, or 1 beefsteak, diced

• 2 Tablespoon tomato paste

• 1 Tablespoon all-purpose flour

• 2 cups beef stock

• 1 sprig fresh tarragon

1. In a medium saucepot over medium-low heat, melt butter and add bacon pieces. Brown the bacon in butter until all fat is rendered.

2. Add the carrots, onions, and garlic. Cook until browned and stir in tomato paste. 

3. Sprinkle in all-purpose flour and stir for 2 minutes. 

4. Slowly add beef stock and stir rapidly to avoid lumps. Add tarragon and bring to a simmer. 

5. Continue to simmer the sauce for 45 minutes. Strain and use or cool down to refrigerate.