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Test Kitchen Approved

Espagnole Sauce

Recipe By Ashlee Redger, Savory Spice Test Kitchen

Prep Time

10 Minutes

Cooking Time

1 Hours

Recipe By Ashlee Redger, Savory Spice Test Kitchen

A classical French mother sauce that has a deeply savory flavor that's perfect for serving with roasted meat.

Serving Suggestions

Serve with roasted meats or use as the base for a stew.

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.


3 Tbsp. unsalted butter

1 carrot, chopped

1 stalk celery, chopped

½ onion, chopped

Stems from 1 bunch parsley

3 Tbsp. all-purpose flour

3 cups beef stock

Kosher salt, to taste

Savory Spice ingredients in this recipe

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  • California Bay Leaves

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  • Tomato Powder

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In a large pot, melt butter over medium-high heat. Add carrot, celery, and onion and cook for 5 to 7 min., stirring frequently. While vegetables cook, add parsley stems, bay leaf, and thyme to a muslin bag or make a sachet using cheesecloth and twine. When vegetables are softened and just beginning to brown, add flour and stir for 5 to 8 min., or until it is toasted and aromatic. Slowly pour in stock, 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. Season with salt to taste, then pass sauce through a fine-mesh sieve to filter. Serve immediately.