Espagnole Sauce
A rich, brown sauce that forms one of the five mother sauces of classical French cuisine. This hearty sauce is flavored with mirepoix, tomato, and herbs for depth and complexity.
Ingredients
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 yellow onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 tbsp tomato paste
- 4 cups beef stock
- 2 bay leaf
- 2 fresh thyme sprig
- 4 parsley stems
- 1/2 tsp black peppercorns
- to taste salt
Instructions
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1
In a heavy-bottomed saucepan, melt 1/4 cup unsalted butter over medium heat. Add 1 diced yellow onion, 1 diced carrot, and 1 diced celery stalk and cook until the vegetables are softened but not browned, about 5-7 minutes.
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2
Add 2 tbsp tomato paste and cook, stirring constantly, for 1-2 minutes until darkened slightly.
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3
Sprinkle 1/3 cup all-purpose flour over the vegetables and cook, stirring constantly, for 3-4 minutes until the roux becomes brown and aromatic.
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4
Gradually whisk in 4 cups beef stock, making sure to incorporate all of the roux to avoid lumps.
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5
Tie 2 bay leaf, 2 fresh thyme sprig, 4 parsley stems, and 1/2 tsp black peppercorns in a piece of cheesecloth to make a sachet d'épices (herb bundle).
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6
Add the sachet to the sauce, bring to a simmer, then reduce heat to low.
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7
Simmer gently, uncovered, for 45-60 minutes, occasionally skimming any impurities from the surface.
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8
The sauce should reduce by about one-third and coat the back of a spoon.
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9
Remove and discard the sachet. Strain the sauce through a fine-mesh sieve, pressing on the solids to extract all the flavor.
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10
Season with to taste salt to taste. Use immediately or refrigerate for up to 5 days.