SUGARYLOGIC.COM
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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.
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– 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
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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.
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Add the flour and cook the roux over medium-low heat, stirring constantly. Cook until brown, about 7-10 minutes.
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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.
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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.
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Run the sauce through a fine-mesh strainer and discard the solids.
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