Name: Espagnole Sauce
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6
Cuisine: French
Ingredients: 4 cup(s) beef or veal stock; 4 tbsp unsalted European butter; 1 small yellow onion, peeled and chopped; 1 carrot, peeled and chopped; 1 stalk celery, chopped; 4 tbsp all-purpose flour; 1/4 cup(s) tomato purée; 1 dried bay leaf; 2 sprigs of fresh thyme; salt, to taste; freshly ground pepper, to taste

Ingredients

Servings:

4 cup(s)

beef or veal stock

4 tbsp

unsalted European butter

small yellow onion, peeled and chopped

carrot, peeled and chopped

stalk celery, chopped

4 tbsp

all-purpose flour

1/4 cup(s)

tomato purée

dried bay leaf

sprigs of fresh thyme

salt, to taste

freshly ground pepper, to taste

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Directions 7 steps | 110 Minutes

Step 1

Measure and prep all ingredients. In a saucepan, heat the 4 cups of stock to a simmer.

Step 2

Cook the mirepoix. Melt the butter in a medium saucepan over medium heat. Add the chopped onion, carrot and celery. Cook the mirepoix until the vegetables are softened and golden, 6-8 minutes.

Step 3

Make the roux. Sprinkle in the flour and stir together with the mirepoix. Cook until the roux is dark golden brown, about 7-10 minutes, stirring often.

Step 4

Add the stock. When the roux is ready, slowly pour in the warm stock while whisking vigorously and constantly to ensure the sauce is lump-free.

Step 5

Add the tomato purée and herbs. Whisk in the tomato purée, bay leaf and fresh thyme. Bring to a boil. Once boiling, reduce the heat to a simmer and simmer, uncovered, until the sauce reduces by a third, about 30-45 minutes. Stir occasionally. Season the sauce to taste with salt and pepper.

Step 6

Strain the sauce. Strain the sauce through a cheesecloth or a fine mesh strainer. Discard the solids.

Step 7

Serve or use immediately. Enjoy!

Nutrition Per Serving

View All

CALORIES

124

FAT

8 g

PROTEIN

4.3 g