Espagnole Sauce

Name: Espagnole Sauce
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8 servings
Cuisine: French
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

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.

75 minMediumServes 880 cal/serving

FrenchSauceStovetopStandardLow CarbNut-FreeShellfish-FreeSesame-FreeLow-SodiumAlcohol-FreeCorn-Free

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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

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.
2

Add 2 tbsp tomato paste and cook, stirring constantly, for 1-2 minutes until darkened slightly.
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.
4

Gradually whisk in 4 cups beef stock, making sure to incorporate all of the roux to avoid lumps.
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).
6

Add the sachet to the sauce, bring to a simmer, then reduce heat to low.
7

Simmer gently, uncovered, for 45-60 minutes, occasionally skimming any impurities from the surface.
8

The sauce should reduce by about one-third and coat the back of a spoon.
9

Remove and discard the sachet. Strain the sauce through a fine-mesh sieve, pressing on the solids to extract all the flavor.
10

Season with to taste salt to taste. Use immediately or refrigerate for up to 5 days.

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Questions

What is 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. This reference files it under French sauce: made on the stovetop, rated medium and about 75 minutes start to finish.

Do I need any special equipment for Espagnole Sauce?

Beyond a knife and a board, the method uses cheesecloth (step 5) and a fine-mesh sieve (step 9). If you do not have one, a clean thin dish towel replaces the cheesecloth.

Can I make Espagnole Sauce dairy-free?

Yes. The dairy in Espagnole Sauce is 1/4 cup unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How many carbs are in Espagnole Sauce?

One serving (the recipe makes 8) has 8 g of carbohydrate in about 80 calories, with 3 g protein and 4 g fat, plus 1 g fiber and 280 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Espagnole Sauce?

It is not a good candidate. Refrigerate Espagnole Sauce in a sealed jar and use it within four to five days. Dairy sauces separate when frozen; reheat gently with a splash of milk instead of freezing.

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