Name: Espagnole Sauce
Prep time: 10 minutes
Cook time: 1 hour
Yield: 3 cups
Ingredients: 3 Tbsp. unsalted butter; 1 carrot, chopped; 1 stalk celery, chopped; 1/2 onion, chopped; Stems from 1 bunch parsley; 3 Tbsp. all-purpose flour; 3 cups beef broth

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Espagnole Sauce

Recipe by Ashlee Redger, Savory Spice Test Kitchen

All-Purpose Cooking

A classical French mother sauce that has a deeply savory flavor that's perfect for serving with roasted meat. Let us know what you think of this Espagnole Sauce recipe.

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Serves 3 cups

Prep Time 10 minutes

Cooking Time 1 hour

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Ingredients

3 Tbsp. unsalted butter 1 carrot, chopped 1 stalk celery, chopped 1/2 onion, chopped Stems from 1 bunch parsley 1 California Bay Leaf

1/2 tsp. Premium French Thyme

3 Tbsp. all-purpose flour 3 cups beef broth

1 Tbsp. Tomato Powder

Mayan Sea Salt, to taste

California Bay Leaves

Muslin Bags

Directions

Step 1 In a large pot, melt butter over medium-high heat. Add carrot, celery, and onion and cook for 5 to 7 min., stirring frequently.

Step 2 While vegetables cook, add parsley stems, California Bay Leaf, and Premium French Thyme to a muslin bag or make a sachet using cheesecloth and twine.

Step 3 When vegetables are softened and just beginning to brown, add flour and stir for 5 to 8 min. until it is toasted and aromatic.

Step 4 Slowly pour in beef broth, stirring constantly. Add Tomato Powder and sachet of herbs, bring sauce to a boil, then reduce heat to low and simmer for 35 to 45 min., or until sauce is reduced and slightly thickened.

Step 5 Season with Mayan Sea Salt to taste, then pass sauce through a fine-mesh sieve to filter. Serve immediately.

Recipe Notes

To learn more about espagnole and the other French mother sauces, check out our guide! To make a demi-glace, combine an equal volume of espagnole and beef stock and reduce until sauce is dark, shiny, and thickened.