Classic Espagnole Sauce Recipe

Espagnole sauce, also known as brown sauce, is one of the five mother sauces in classical French cuisine. It serves as a base for many other sauces and is characterized by its rich flavor and deep color.

This sauce is made from a combination of brown stock, brown roux, mirepoix, and tomatoes, making it a versatile addition to various dishes.

Traditional Espagnole Sauce Recipe

Espagnole sauce is a robust sauce that enhances the flavor of meats and vegetables. It takes about 1.5 hours to prepare and yields approximately 2 cups of sauce.

Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 medium onion, diced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 2 cloves garlic, minced
• 1/4 cup tomato paste
• 4 cups brown stock (beef or veal)
• 1 bay leaf
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions

1. Prepare the Mirepoix: In a large saucepan, melt the butter over medium heat. Add the diced onion, carrot, and celery, and sauté until softened (about 5-7 minutes).
2. Make the Roux: Sprinkle the flour over the mirepoix and stir continuously for about 5 minutes until the mixture turns a light brown color.
3. Add Tomato Paste: Stir in the tomato paste and cook for an additional 2-3 minutes.
4. Incorporate Stock: Gradually add the brown stock while whisking to prevent lumps. Bring the mixture to a simmer.
5. Season and Simmer: Add the bay leaf, thyme, salt, and pepper. Reduce the heat to low and let the sauce simmer for about 1 hour, stirring occasionally.
6. Strain the Sauce: Once the sauce has thickened and reduced, strain it through a fine-mesh sieve to remove solids. Adjust seasoning if necessary.
7. Serve or Store: Use the sauce immediately or store it in the refrigerator for up to a week or freeze for later use.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes

Nutrition Information

• Servings: 2 cups
• Calories: 150kcal
• Fat: 8g
• Protein: 3g
• Carbohydrates: 18g