Espagnole Sauce
Print Recipe Print Recipe Facebook Share Twitter Share Pinterest Share Email to a Friend

Test Kitchen Approved Recipe

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


YIELD
2 cups

TIME
Active Prep: 10 min
Cook: 1 hour

INGREDIENTS

Add all Savory items to cart

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.

THANKS TO
Ashlee Redger, Savory Spice Test Kitchen

NUTRITION
Nut-Free
Sweetener-Free



ITEMS IN THIS RECIPE

36
3 lbs  
$6.65

Recipe Reviews