Espagnole Sauce
Espagnole or Brown Sauce is one of the 5 Mother sauces and ideal for use in gravies or other rich meat-based sauces.
Ingredients
- 2.5 liters brown beef stock
- 2 cup rough chopped Mirepoix - well caramelized Mirepoix is a cooking term for a 2:1:1 ratio of diced onion, carrot, and celery
- 100 grams clarified butter or other fat
- 100 grams flour
- 1 tablespoon tomato paste
- 1 bay leaf
- ½ teaspoon black peppercorns
- 4 sprigs thyme
- 1 cup redwine optional
Instructions
- -Roughly chop the mirepoix
- - Caramelize the vegetables in the butter or other fat until nice and dark brown. Add the peppercorns, bay leaf and herb now.
- -Add the flour and cook it until you reach the brown roux stage. It will smell wonderfully toasty!
- - Optional: If using red wine, add it to the pot now.
- -Pour in the brown stock and stir to properly incorporate the flour mixture and avid any lumps from forming.Add the tomato paste.
- -Bring the Espagnole Sauce to a boil, and then reduce and simmer for 1.5 hours.
- -Skim off any foam that may rise to the top.
- - Once simmered strain the sauce and use as a base in garvy or other sauces to be served with red meat.
Notes
Use the Espagnole as a base sauce to create gravies such as a peppercorn brandy sauce, or a rich mushroom demi-glace. Substitute turkey or chicken stock in this recipe to create the best gravies around!
Nutrition
Calories: 1864.3kcal
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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