Espagnole Sauce - Thick, Rich, and Meaty

Simple Brown Sauce Made from Beef or Veal Stock

Dec 21, 2008 Brian Smith

Espagnole sauce is a classic mother sauce from which dozens of other brown sauces are derived.

Made from beef or veal stock, this rich silky sauce is traditionally served over meat or wild game.

To begin with gather the following ingredients:

  • 3 Tablespoons Butter (Unsalted)
  • 2 Ounces Bacon (Chopped)
  • 2 Shallots (Peeled, Thinly Sliced)
  • 1 Carrot (Peeled, Small Dice)
  • 1 Celery Rib (Small Dice)
  • ½ Cup Mushroom Stems (Chopped)
  • ¼ Cup All Purpose Flour
  • 2.5 Cups Beef or Veal Stock (Warmed)
  • 2 Tablespoons Fresh Oregano (Chopped)
  • 2 Tablespoons Fresh Parsley (Chopped)
  • 2 Tablespoons Tomato Paste
  • Salt and Fresh Ground Pepper (To Taste)

Recipe:

  1. Heat a large saucepan over medium-high heat. Add the butter and bacon, and cook until the bacon crisps (2-4 minutes). Add the shallots, celery, carrots, and mushroom stems, and cook until softened (5-7 minutes).
  2. Add the tomato paste and cook until rust colored (1-2 minutes).
  3. Lower the heat to medium-low and slowly add in the all purpose flour and cook, stirring constantly, until the roux turns a dark brown color and emits a slightly nutty smell (7-9 minutes).
  4. Remove from the heat and slowly whisk in the heated beef or veal stock.
  5. Return to the heat and slowly bring back to a simmer over low heat. Add the herbs and season to taste, and allow to simmer, stirring occasionally, until reduced and slightly thickened (45-60 minutes).
  6. Strain and serve immediately or cool rapidly for use in another recipe.

Tips:

Be careful when adding both the tomato paste and flour as these can both burn easily. If the roux appears to be burning rather than browning, then lower the heat and add a couple tablespoons of vegetable oil. This will loosen the roux and allow it to brown more slowly.

Carefully monitor the sauce as it simmers for the final thirty minutes. If the heat is too high or the roux is too stiff, the sauce will over thicken and burn. Don’t be afraid to pull the sauce off the heat early if it appears to be thickened enough. The finished sauce should consistency of loose gravy and should coat the back of a spoon.

Variations:

  • Add sliced button mushrooms sautéed in oil and then deglazed with 1 shot of brandy and ½ cup white wine to create a chasseur sauce. This sauce is perfect roasted pork dishes.
  • Add ½ Cup of Madeira wine to the finished sauce and simmer for 2-3 minutes to create a rich Madeira sauce that is traditionally served over Beef Wellington.
  • Add ¼ cup of red wine, ¼ cup tomato juice, 1 tablespoon of Dijon mustard, and 2 minced garlic cloves, and reduce by third to create a Chateaubriand sauce typically served with filet tenderloin.
  • Add 1 cup of port wine reduced by 1 half to a finished espagnole sauce, and simmer until further reduced by 1 half to make a demi-glace – a dark rich sauce used with grilled steaks.

See The Mother Sauces (Part I)

See The Mother Sauces (Part III)

The copyright of the article Espagnole Sauce - Thick, Rich, and Meaty in Recipes is owned by Brian Smith. Permission to republish Espagnole Sauce - Thick, Rich, and Meaty in print or online must be granted by the author in writing.
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