espagnole - french brown sauce
Espagnole, is a full bodied, rich, basic, brown sauce, that starts with mirepoix (carrots, celery, and onions) and beef stock. TIP: Use cheesecloth to make your sachet (fresh or dried herbs and spices placed in cheese cloth and tied with string). Another versatile sauce; it is used to make demi-glace, Sauce Robert, Biorelaise sauce and Jus Lié sauce.
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prep time
15 Min
cook time
2 Hr
method
Stove Top
yield
2 cups
Ingredients
- 1/4 cup carrot, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup onion, finely chopped
- 1/4 cup butter
- 1/4 cup flour
- 1 1/2 - 2 quarts veal or beef stock
- 1 bouquet garni sachet (1 bayleaf, 3 sprigs thyme, 2 sprigs parsley, 8 whole black peppercorns)
- 2 tablespoons tomato paste
How To Make espagnole - french brown sauce
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Step 1Put a pan on medium heat, add the butter and mirepoix and cook until it is well caramelized, stirring occasionally so it doesn't burn.
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Step 2Now add in the tomato paste and mix well, and cook for about 3 minutes .
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Step 3Next add the flour a little at a time to create a roux; and cook 3 - 5 minutes, until a thick paste forms.
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Step 4Then slowly whisk while adding the veal or beef stock. When well blended bring to a boil then put on simmer; add the prepared sachet at this time.
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Step 5Simmer over low heat allowing the sauce to reduce by half. (about 1 1/2 hours) Remember to stir often to prevent burning. Skim sauce as needed.
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Step 6Once your sauce is finished cooking, remove the sachet and pass the sauce through a fine chinois 2 - 3 times for a smooth texture.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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