Espagnole: A Basic Brown Sauce
An Espagnole sauce is a fundamental brown mother sauce, serving as a versatile and delicious base for classical cuisine and demi-glace.
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Instructions
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Prepare a sachet by tying 1 bay leaf, 3-4 sprigs fresh thyme, 3-4 fresh parsley stems, and 7-8 whole black peppercorns in cheesecloth, leaving a long string to attach to the pot handle.
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In a medium saucepan, melt 1 ounce clarified butter over medium heat until frothy.
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Add 1/2 cup diced onions, 1/4 cup diced carrots, and 1/4 cup diced celery, then sauté until lightly browned, about 6 minutes.
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Stir 1 ounce all-purpose flour into the sautéed vegetables to form a thick roux, then reduce heat to low and cook until very light brown, 4-5 minutes.
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Gradually whisk in 3 cups brown stock and 2 tablespoons tomato purée until smooth.
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Bring the mixture to a boil, then reduce heat to low, add the sachet, and simmer, stirring often, until the volume reduces by one-third (about 2 cups), which takes 35-45 minutes.
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Skim off any impurities from the surface.
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Remove from heat, discard the sachet, and for a smoother consistency, strain the sauce through a cheesecloth-lined mesh strainer.
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Serve warm, or cool completely and refrigerate in an airtight container for up to 5 days.