Sauce espagnole

Instructions

1. Melt the butter in a saucepan, add the sliced vegetables and the diced ham, then sauté for 10 minutes over medium heat.
2. Sprinkle with flour and stir until you get a brown roux the color of hazelnut, taking care not to burn it.
3. Add the tomato paste and cook for one minute, stirring.
4. Gradually moisten with the brown veal stock, whisking to avoid lumps.
5. Add the bouquet garni, garlic and clove, then simmer gently for 1 hour 15 minutes, skimming regularly.
6. Strain the sauce through a fine sieve, pressing on the vegetables, then skim the surface of fat.
7. Return to low heat to reduce until it coats the spoon, adjust the seasoning and serve.