Espagnole Sauce

Ingredients for Espagnole Sauce

• 1 small carrot, coarsely chopped

• 1 medium onion, coarsely chopped

• 1/2 stick (30g ) unsalted butter

• 60ml plain flour

• 950ml hot beef stock or reconstituted beef-veal demi-glace concentrate*

• 40g canned tomato purée

• 2 large garlic cloves, coarsely chopped

• 1 celery rib, coarsely chopped

• 1/2 teaspoons whole black peppercorns

• 1 Turkish or 1/2 California bay leaf

How to make Espagnole Sauce

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 725ml , about 45 minutes.

Pour sauce through a fine-mesh sieve into a bowl, discarding solids.

*Available at some specialty foods shops and cooking.com (stock requires a dilution ratio of 1:16; 60ml concentrate to 950ml water).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.