Espagnole Sauce Recipe
YIELD
2 cups
TIME
Active Prep: 10 min
Cook: 1 hour
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 stock
- 1 Tbsp. Tomato Powder
- Kosher Salt, to taste
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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.
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, 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.
SERVING SUGGESTIONS
Serve with roasted meats or use as the base for a stew.
Ashlee Redger, Savory Spice Test Kitchen
NUTRITION
