A classic French basic sauce, one of the five mother sauces. This rich, thickened brown sauce forms the basis for countless derived sauces and is indispensable with stews and meat dishes.
Espagnole sauce
Espagnole sauce
Method
01
Mirepoix
Finely chop the carrot, onion, leek and celery into a mirepoix and mix with the bacon lardons.
02
Make a roux
Heat the butter in a heavy-based pan over a low heat until the foam subsides. Add the flour all at once and stir with a whisk until the roux gleams and turns light golden brown.
03
Tomato purée and mirepoix
Add the tomato purée and fry for a few minutes to cook out the acidity. Add the mirepoix and bacon lardons and fry until light brown.
04
Add the stock
Pour in a small amount of warm beef stock and stir well with a whisk. Gradually add the rest while continuing to stir, to prevent lumps.
05
Simmer
Bring to the boil and turn low. Leave to simmer gently for 1–1½ hours and regularly skim scum and fat from the surface to keep the sauce clear.
06
Finish
Strain the sauce through a fine sieve and press the mirepoix out well for maximum flavour. Season with salt and pepper.
Tips & notes
Use espagnole sauce as the base for a demi-glace, pepper sauce or stroganoff sauce, or serve it straight with roast meat. Storage: up to 3 days in the fridge, or freeze in portions.
Variations
- Use as the base for a demi-glace by reducing further with extra red wine.
- Add a splash of sherry vinegar for more depth.
Contains:
Gluten
Milk
Celery
| Calories | 93 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 7 g |
| Fat | 6 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
