Espagnole Sauce

Recipe By:
Arianaa
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  • Total Time 60 min Ico-add
  • Yield +-2 Cups
  • Level Medium

Considered to be one of the French "mother" sauces, this variation on Espagnole sauce relies on a roux for thickening instead of reduction.
 

Ingredients

  • 2 tablespoons minced onion
  • 2 tablespoons minced celery
  • 2 tablespoons minced carrot
  • 2 tablespoons minced parsley
  • 1 shallot
  • 1 teaspoon chervil (or parsley)
  • 6 tablespoons butter in all
  • 2 tablespoons flour
  • 1 bay leaf
  • 1 whole clove
  • 1/2 teaspoon peppercorns
  • 1 tablespoon tomato paste
  • 2 1/2 cups veal stock
  • 5 tablespoons brown roux
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Directions

  1. 1. Note: Brown roux is equal amounts of butter and flour cooked over medium low heat for about half an hour. It must be stirred regularly so that it toasts without burning. It imparts a rich nutty flavor to liquids that are thickened with it.
  2. 2. Saute the onion, celery, carrot, parsley, shallot and chervil in two tablespoons of butter until the onion turns translucent.
  3. 3. Add two more tablespoons of butter, let it melt, and then add the flour. Cook, stirring constantly, until the mixture forms a paste and darkens slightly, three to five minutes.
  4. 4. Add the bay leaf, whole clove and peppercorns; continue browning for another two minutes.
  5. 5. To a pot over medium high heat add the remaining two tablespoons of butter and the tomato paste. Cook for three minutes, stirring constantly to keep it from burning.
  6. 6. Add the beef stock and then add the vegetable mixture. Let simmer for 10 to 15 minutes. Remove from heat and strain the sauce; return sauce to the heat and add the brown roux slowly while stirring.
 
 
  • Did you know?

    As a mother sauce, Espagnole serves as the starting point for many derivative sauces such as Sauce Africaine, Sauce Bigarade, Sauce Bourguignonne, Sauce aux Champignons, Sauce Charcutière, Sauce Chasseur, Sauce Chevreuil and Demi-glace.