Sauce Espagnole - Spanish Sauce - cooking recipe

Ingredients

2 tablespoons butter
2 tablespoons extra virgin olive oil
1 small onion
1 stalk celery
1 carrot
2 bell peppers
2 large parsley sprigs
1 bay leaf
Flour mixture
3 tablespoons flour
1 whole clove
1 teaspoon salt
1 1/2 cups brown stock, not broth- see note above

Preparation

Heat a skillet over medium heat. When pan is warm add butter and oil and heat until butter is melted.
Clean and roughly chop onion, celery, carrot, bell peppers and parsley and add them to pan with the bay leaf. Cook until nicely browned.
Mix the flour and seasonings together and add to pan. Cook, stirring constantly. This will cook the flour and develop wonderful flavor.
Allow the flour to develop a light tan color. About a minute or two.
Whisk in the stock and until everything is well incorporated. Taste and season with salt and pepper if desired.
Allow to cook about five minutes or until desired thickness is achieved.
Strain and serve or refrigerate and reheat when needed, whisking until smooth.