Espagnole Sauce
A classic French brown sauce made with beef stock, roux, mirepoix, and tomato purée. This rich, flavorful mother sauce is perfect as a base for other sauces or as an accompaniment to meat dishes.
Ingredients
- •1 small carrot
- •1 medium onion
- •½ stick unsalted butter
- •¼ cup all-purpose flour
- •4 cups hot beef stock
- •¼ cup canned tomato purée
- •2 cloves garlic
- •1 rib celery
- •½ teaspoon whole black peppercorns
- •1 leaf bay leaf
Cooking Instructions
- 1.
Cook carrot and onion in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Add flour and cook roux over moderately low heat, stirring constantly, until medium brown, 6 to 10 minutes. Add hot stock in a fast stream, whisking constantly to prevent lumps, then add tomato purée, garlic, celery, peppercorns, and bay leaf and bring to a boil, stirring. Reduce heat and cook at a bare simmer, uncovered, stirring occasionally, until reduced to about 3 cups, about 45 minutes.
63 min
- 2.
Pour sauce through a fine-mesh sieve into a bowl, discarding solids.
5 min
- 3.
*Available at some specialty foods shops and cooking.com (stock requires a dilution ratio of 1:16; 1/4 cup concentrate to 4 cups water).
