Espagnole Sauce is a rich, beefy sauce with a complex flavor profile. Generally used as a base for other sauces, this recipe is simple to prepare and has many uses in cooking.
A vital chapter of culinary school focuses exclusively on stocks and sauces, particularly the five mother sauces of classic French cuisine. These five sauces include Bechamel, Tomato, Hollandaise, Veloute, and Espagnole. Similar to bechamel and veloute, this sauce relies on a roux for thickening. The roux is then combined with the stock. For Espagnole, this means beef or veal stock.
This sauce is complex in flavor thanks to mirepoix (carrot, celery, and onion), tomato puree, and bay leaf. Espagnole sauce is a building block for many other sauce recipes. It is gravy-like in texture with a rich, velvety mouthfeel.
Espagnole sauce is versatile in its use and complex in flavor. One of the five mother sauces of French cooking, it is a crucial recipe to know. Add this rich, beefy sauce to your cooking repertoire to impress all your friends.
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What is Espagnole Sauce?
Espagnole sauce is a veal or beef stock-based sauce thickened with a roux. This sauce originated in Spain but was popularized by Auguste Escoffier (the father of modern food science). While generally not served on its own but used as a base for other rich sauces, Espagnole sauce is pungent in flavor. On its own, the taste can sometimes come off as unpleasant, but when used as a base alongside other ingredients, it is delicious.
Ingredients
- Mirepoix (carrot, onion, and celery) - This infamous trio of vegetables is elementary for flavor. Commonly used in soups, stocks, and sauces, mirepoix is a prime component of the complexity of this sauce recipe.
- Unsalted Butter
- All-Purpose Flour - The flour creates the brown roux alongside the butter and mirepoix. The roux is the primary thickening agent of the sauce.
- Beef Stock (reduced-sodium or homemade) - This dark sauce is made with either beef or veal stock. Because veal stock is not commonly found in grocery stores, this recipe uses beef stock. Use low-sodium stock for this recipe and reintroduce salt at the end of cooking. Why? The reduction process concentrates the saltiness.
- Tomato Paste (puree) - Tomato puree adds color and taste. It also contributes to the complex flavors of this sauce.
- Whole Black Peppercorns
- Bay Leaf
- Salt and Pepper (optional) - To taste.
How to Make Espagnole Sauce
Espagnole sauce is made with a dark brown roux and brown stock. It uses vegetables, peppercorns, bay leaf for flavor, and tomato puree for acidity and color.
STEP 1 - Melt the butter over medium heat in a large saucepan. Add the mirepoix (carrot, onion, and celery) and cook until golden, about 8 minutes. Stir occasionally.
STEP 2 - Add the flour and cook the roux over medium-low heat, stirring constantly. Cook until brown, about 7-10 minutes.
STEP 3 - Pour in the hot beef stock in a steady stream, constantly whisking to prevent lumps. Stir in the tomato paste, bay leaf, and peppercorns. Bring the mixture to a boil, stirring frequently.
STEP 4 - Reduce the heat to low and simmer for 30-40 minutes, uncovered, until the sauce has reduced. Stir occasionally and skim the fat off of the top surface.
STEP 5 - Run the sauce through a fine-mesh strainer and discard the solids.
Tips for Success
SKIM THE FAT - As this sauce simmers, the fat will rise to the top and form skin. Throughout its cooking and reduction, gently skim the fat that arises on the top surface of the sauce.
USE A SACHET - Wrap the peppercorns, bay leaf, and herbs (if desired) in a cheesecloth and tie it closed with a long piece of twine. This process allows for easy flavor infusion and less mess later. Remove the sachet after cooking.
What To Serve With This Sauce
As stated above, Espagnole sauce is generally not served on its own but utilized as a base for other delicious sauces. This beefy sauce is commonly served with red meats like steak, beef tenderloin, or short ribs. However, you can also serve completed sauces utilizing Espagnole sauce as the base with chicken, pork, or lamb.
What are Espagnole sauce's derivatives? See below.
- Demi-Glace (half-glaze) - Demi-glace is a 1:1 ratio of one part Espagnole and one part beef stock. Like its counterpart, Espagnole, it is often used as a building block for other sauces.
- Africaine Sauce - A brown sauce flavored with tomatoes, onions, and herbs.
- Bigarade Sauce - A complex sauce flavored with oranges and citrus.
- Bercy Sauce - Uses demi-glace with white wine and shallots.
- Chasseur Sauce - Otherwise known as "Hunter's Sauce," this brown sauce is made with mushrooms and shallots.
- Charcuterie Sauce - A delectable mushroom-focused sauce.
- Bourguignonne Sauce - This sauce is the prime component of the infamous beef bourguignon. It is a brown sauce with red wine, onions, and herbs.
Storing and Freezing
- STORAGE - Store cooled sauce in an airtight container in the refrigerator for up to 3 days.
- FREEZE - While you can freeze this sauce, I advise against it. If desired, transfer the cooled sauce to an airtight container and freeze it for up to 3 months.
FAQ
Demi-glace is made with a one-to-one ratio of Espagnole sauce and stock.
The flavor of this sauce is complex (thanks to the combination of ingredients) and can sometimes come off as unpleasant. This is why it is generally not served on its own but used as a base for other sauces.
Yes, this recipe is versatile for using veal or beef stock. I simply specified beef stock because it is a more common ingredient and easier to find in grocery stores.
Related Recipes
📖 Recipe
Espagnole Sauce
Equipment
Ingredients
- 1 small carrot peeled and coarsely chopped
- ½ yellow onion coarsely chopped
- 1 rib celery coarsely chopped
- 4 tablespoon unsalted butter
- 3 tablespoon all-purpose flour
- 3 cups reduced-sodium beef stock hot
- 2 tablespoon tomato paste
- 1 bay leaf
- 8 whole black peppercorns
- salt and pepper to taste, if desired
Instructions
- In a large saucepan, melt the butter over medium heat. Add the mirepoix (carrot, onion, and celery) and cook until golden, about 8 minutes. Stir occasionally.
- Add the flour and cook the roux over medium-low heat, stirring constantly. Cook until brown, about 7-10 minutes.
- Pour the hot beef stock, whisking constantly to prevent lumps, in a steady stream. Stir in the tomato paste, bay leaf, and peppercorns. Bring the mixture to a boil, stirring frequently.
- Reduce the heat to low and simmer for 30-40 minutes, uncovered, until the sauce has reduced. Stir occasionally and skim the fat off of the top surface.
- Run the sauce through a fine-mesh strainer and discard the solids.
Notes
- STORAGE - Store cooled sauce in an airtight container in the refrigerator for up to 3 days.
- FREEZE - While you certainly can freeze this sauce, I would advise against it. If desired, transfer the cooled sauce to an airtight container and freeze for up to 3 months.
Nutrition
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