espagnole - french brown sauce
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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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yield
2 cups
prep time
15 Min
cook time
2 Hr
method
Stove Top
Ingredients For espagnole - french brown sauce
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1/4 ccarrot, finely chopped
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1/4 ccelery, finely chopped
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1/4 conion, finely chopped
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1/4 cbutter
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1/4 cflour
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1 1/2 - 2 qtveal or beef stock
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1bouquet garni sachet (1 bayleaf, 3 sprigs thyme, 2 sprigs parsley, 8 whole black peppercorns)
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2 Tbsptomato paste
How To Make espagnole - french brown sauce
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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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2Now add in the tomato paste and mix well, and cook for about 3 minutes .
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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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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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