Espagnole Sauce
Difficulty Level: Intermediate
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Prep Time:10 Minutes
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Cook Time:PT1H10M1 Hour
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Yield:2 Cups
Ingredients
- 2 tablespoons unsalted butter
- ½ medium onion, finely chopped
- ¼ cup finely chopped carrot (1 carrot)
- ¼ cup finely chopped celery (1 celery rib)
- 2 tablespoons flour
- 1 tablespoon tomato paste
- 3 cups beef stock
- 1 bay leaf
- 1 sprig fresh thyme
- 2 parsley stems
- Salt and pepper
- 25.56g unsalted butter
- 0.5 medium onion, finely chopped
- 59.15ml finely chopped carrot (1 carrot)
- 59.15ml finely chopped celery (1 celery rib)
- 25.56g flour
- 12.78g tomato paste
- 709.76ml beef stock
- 1 bay leaf
- 1 sprig fresh thyme
- 2 parsley stems
- Salt and pepper
This classic French mother sauce is also known as brown sauce for its rich beef stock, browned roux, deep flavored tomato paste and slow reduction.
Preparation
STEP 1
Melt the butter in a saucepan over medium heat. Add onion, carrot and celery. Cook until tender, about 5 minutes.
STEP 2
Add flour and stir to fully incorporate with vegetables. Reduce heat to low and cook stirring often until browned, about 6-8 minutes.
STEP 3
Stir in tomato paste to disperse.
STEP 4
Increase temperature back to medium and gradually add stock while constantly whisking to ensure there are no lumps.
STEP 5
Add bay leaf, thyme and parsley. Bring to a boil then reduce to slow simmer. Cook for 30-40 minutes stirring occasionally to be sure nothing is sticking to the bottom of the pan.
STEP 6
Taste and adjust seasoning with salt and pepper if needed. Strain sauce through a fine mesh strainer or cheesecloth. Serve immediately or store in the refrigerator for up to 5 days.
Options
Add one part Espagnole sauce with one part beef stock and simmer until reduced by half to make Demi Glace.