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

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

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, California Bay Leaf, and Premium French 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. until it is toasted and aromatic. 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. 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.