Espagnole Sauce Recipe
My classic Espagnole sauce recipe is rich and velvety, forming the foundation of countless French dishes. Made with caramelized vegetables, tomato paste, stock, and a dark roux, this fantastic sauce adds a gourmet touch to everything from roast beef to braised lamb.
Ingredients
- 2 tablespoons unsalted butter
- 2 roughly chopped yellow onions, weighing a total of 8 ounces
- 2 roughly chopped ribs of celery, weighing a total of 4 ounces
- 2 peeled or unpeeled roughly chopped carrots, weight a total of 4 ounces
- 4 ounces tomato paste
- 6 quarts veal stock or beef stock
- 4 to 6 sprigs of thyme
- 4 to 6 parsley stems
- 15 to 18 peppercorns
- 3 to 4 garlic cloves
- 2 sticks unsalted butter, or 8 ounces
- 8 ounces all-purpose or bread flour, or 1 ½ cups
Instructions
- Add the butter to a large 2-gallon pot over medium heat. Once it’s melted add in the onions, celery, and carrots, and sauté for 25 to 30 minutes while frequently stirring with a spoon or until well caramelized.
- Next, stir in the tomato paste and cook for 8 to 10 minutes to deepen the flavor and becomes a rust-like color. This is process is known as pince.
- Pour in the veal stock.
- On a 1 x 1 square foot piece of cheesecloth, place to the center the thyme, parsley, peppercorns, and garlic. Fold up the corners and securely tie a double knot around it using butcher’s twine to ensure nothing is coming out. As a note, if you plan on using a chinois to drain everything, you can just place everything in the cheesecloth into the pot.
- Simmer over low to medium heat for 2 hours and be sure to come back every 30 minutes to skim and discard any impurities or fat that collects at the top.
- With about 30 minutes left in the simmering process melt the 2 sticks of butter in a large sauté pan over low to medium heat.
- Once melted whisk in the flour until combined. Whisk frequently for the next 20 to 25 minutes to create a dark roux.
- At this time slowly pour the roux in the stock pot of stock and veggies while continually whisking until it is incorporated. The stock will immediately thicken.
- Cook for a further 20 to 25 minutes.
- Strain the stock completely through a chinois, fine mesh strainer, or cheesecloth. Use, or store in the fridge or freezer.
Notes
I recommend when making the brown roux, keep a close eye on the heat and whisk it frequently to prevent burning. It takes time to achieve the desired deep golden brown color, but it’s worth it since it lends significant richness and body to the sauce.
Take your time with the vegetables: I let the vegetables caramelize slowly. The deeper the color, the richer the base of the sauce.
Make the bouquet garni: I place the herbs, garlic, and peppercorns in the center of cheesecloth, fold it up, and tie it with twine to keep everything together.
Skip the cheesecloth: If I’m straining the sauce through a chinois or cheesecloth later, I don’t bother wrapping the herbs.
Stir often at the end: I make sure to stir during the last 20 to 25 minutes so the sauce doesn’t burn at the bottom.
Skim the top: Every 30 minutes, I skim off the fat and foam. It helps the sauce stay smooth and velvety.
Adjust thickness: If the sauce gets too thick, I stir in a splash of stock or water. If it’s too thin, I just simmer it longer until it thickens.
Make-Ahead: Making this sauce 1 or 2 days before serving will give the flavors more time to meld and intensify. If you need to keep it warm before serving, pour the sauce into a saucepan over low heat, stirring occasionally, until it’s time to eat.
How to Store: Transfer the leftover espagnole to an airtight container once it has cooled completely. It will keep in the fridge for up to 5 days or in the freezer for up to 3 months. If freezing, leave a little room at the top of the container for expansion.
How to Reheat: Reheat the sauce in a saucepan over low to medium heat, stirring occasionally. If it becomes too thick, add a splash of water or stock to loosen the consistency.
Nutrition
Calories: 1299kcalCarbohydrates: 226gProtein: 38gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 65mgSodium: 1065mgPotassium: 2406mgFiber: 20gSugar: 31gVitamin A: 23764IUVitamin C: 65mgCalcium: 250mgIron: 8mg