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

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.

Questions

Can I make Espagnole Sauce dairy-free?

Yes. The dairy in this entry 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.

Can I make Espagnole Sauce gluten-free?

Yes. The gluten in this entry is 1/3 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Espagnole Sauce keep?

Refrigerated in a sealed jar, it keeps four to five days. Dairy sauces separate when frozen; reheat gently with a splash of milk instead of freezing.

Can I halve or double Espagnole Sauce?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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