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.
- 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
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.
- 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.
Calories: 65kcalCarbohydrates: 4gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 12mgSodium: 175mgPotassium: 205mgFiber: 1gSugar: 1gVitamin A: 1043IUVitamin C: 2mgCalcium: 14mgIron: 1mg
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